CORNELL UNIVERSITY ANNOUNCEMENTS
Volume 62 of the Cornell University Announcements consists of twenty-three catalogs, of which this is number 10, dated July 31, 1970. Publication dates: twenty-three times a year (four times in August and O ctober; three times in March; twice in June, July, September, and November; once in January, April, May, and December). Publisher: Cornell University, Sheldon Court, 420 College Avenue, Ithaca, New York 14850. Second-class postage paid at Ithaca, New York.

Cornell University
School of
Hotel Administration
1970-71
Programs leading to professional careers in the m anagem ent of hotels, motels, restaurants, clubs, hospitals, and institutions generally, and in the design and layout of the equipm ent for them.

Cornell Academic Calendar
Registration, new students Registration, continuing and
rejoining students Fall term instruction begins, 7:30 a.m. Instruction suspended for citizenship
recess, 1:10 p.m. Instruction resumed, 7:30 a.m. Thanksgiving Day, a holiday Instruction suspended for Christmas
recess, 4:30 p.m. Instruction resumed, 7:30 a.m. Fall term instruction ends, 1:10 p.m. Independent study period begins,
2:00 p.m. Final examinations begin Final examinations end Intersession begins Registration, new and rejoining students Registration, continuing students Spring term instruction begins, 7:30 a.m. Spring recess: Instruction suspended, 1:10 p.m. Instruction resumed, 7:30 a.m. Spring term instruction ends, 1:10 p.m. Independent study period begins Final examinations begin Final examinations end Commencement Day

1970-71* Th, Sept. 10
F, Sept. 11 M, Sept. 14
S, Oct. 24 Th, Nov. 5 Th, Nov. 26
T, Dec. 22 M, Jan. 4 s, Jan. 9
s, Jan. 9 w, Jan. 13 w, Jan. 20 Th, Jan. 21 Th, Jan. 28 F, Jan. 29 M, Feb. 1
s, Mar. 27 M, Apr. 5 s, May 15 M, May 17 M, May 24 T, June 1 M, June 7

* The dates shown in the A cadem ic Calendar are subject to change at any tim e by official action of Cornell University.

Contents
2 ACADEMIC CALENDAR 4 CORRESPONDENCE WITH THE SCHOOL 5 FACULTY 11 SCHOOL OF HOTEL ADMINISTRATION 17 DESCRIPTION OF COURSES 44 STUDENT ACTIVITIES 46 PLACEMENT SERVICE 72 ADMISSION 78 REQUIREMENTS FOR GRADUATION 80 CURRICULUM 88 WORKSHOPS FOR EXECUTIVES 88 SUMMER SHORT COURSES 89 RESEARCH AND DEVELOPMENT PROGRAM 89 PUBLICATIONS 90 PRACTICE REQUIREMENT 93 EXPENSES AND SELF-SUPPORT 95 SCHOLARSHIPS AND OTHER AIDS 104 INDEX
LIST OF ANNOUNCEMENTS, inside back cover
The courses and curricula described in this Announcement, and the teaching personnel listed therein, are subject to change at any time by official action of Cornell University.

J t * COtMWlV MJ
THE WOHLD
The School's Committee on Admissions meets frequently to make a careful selection of student applicants, whose requests have first been screened for qualifications by the University’s Adm issions Office. (Left to rig ht) Mr. Clinton L. Rappole, Assistant Professors David C. Dunn and W illiam Fisher, Dean Robert A. Beck, and Assistant Deans Paul L. Gaurnier and Gerald W. Lattin.
Correspondence Concerning ...
The academic requirements for admission (see pp. 72-77) should be ad­ dressed to the Office of Admissions, Edmund Ezra Day Hall, Cornell Univer­ sity, Ithaca, New York 14850. The personal requirem ents for admissions (see p. 74), specifically regarding interviews, should be addressed to the Admissions Committee, School of Hotel Adm inistration, Statler Hall, Cornell University, Ithaca, New York 14850. The program of the School, the content of courses, the requirements for graduation, and questions of financial aid to students should be addressed to the School of Hotel Administration, Statler Hall, Cornell University, Ithaca, New York 14850. Credit against the practice requirem ent should be addressed to the Chair­ man, Practice Committee, Statler Hall, Cornell University, Ithaca, New York 14850.

University Administration
Dale R. C orson, P resident of the U niversity Robert A. Plane, University Provost Mark Barlow, Jr., Vice President for Student Affairs
Lisle C. C arter, Jr., V ice P rovost fo r S ocial and E nvironm ental S tudies W. Donald Cooke, Vice Provost fo r Research Lewis H. D urland, U niversity Treasurer W. Keith Kennedy, Vice Provost Samuel A. Lawrence, Vice President for Adm inistration E. Hugh Luckey, V ice P resident fo r M edical A ffairs Thomas W. Mackesey, Vice President fo r Planning Paul L. McKeegan, D ire c to r o f the B udget R obert D. M iller, Dean o f the U niversity Faculty Steven M uller, Vice President fo r Public A ffairs A rth u r H. P eterson, U niversity C o n tro lle r Neal R. Stamp, S ecretary of the C orp ora tion and U niversity Counsel

School of Hotel Administration

Robert A. Beck, Ph.D., Dean of the School of Hotel A d m in is tra tio n ; E. M. S ta tle r P rofes­ sor in Hotel A d m in is tra tio n
Paul L. G aurnier, M.S., A ssistant Dean of the School of Hotel A dm inistration; Assistant Professor in Hotel A dm inistration

G erald W. Lattin, Ph.D., A ssistant Dean o f the School of Hotel A dm inistration; Professor in Hotel A dm inistration
K atherine R. Spinney, B.A., B.L.S., R eference Librarian, School of Hotel Adm inistration

Staff of Instruction
In the School of Hotel Administration
(This list includes only those members of the University staff whose sole instructional responsibility is the teaching of students in the School of Hotel A d m in istra tio n .)

Frank H. R andolph, B.A., M.E., P.E., P rofessor in Hotel Engineering, Emeritus
C harles I. Sayles, B.S., M.E.E., P rofessor in Institutional Engineering, Emeritus
Thomas W. S ilk, A.B., B.S., M.S., P rofessor in Hotel Accounting, Emeritus
Louis A. Toth, C.P.A., P rofessor in H otel A c ­ counting, Emeritus
O. Ernest Bangs, A ssociate P rofessor in Food Facilities Engineering
Jam es H. B arrett, Ph.D., C.P.A., Le cture r in Hotel A ccounting
Robert A. Beck, Ph.D. E. M. S ta tle r P rofessor in Hotel A d m in is tra tio n ; Dean o f the S chool of Hotel Adm inistration
Matthew Bernatsky, Professor in Hotel Ad­ m inistration
D onald M. Biles, B.S., G eneral Manager, Skytop Lodge, Skytop, Pennsylvania; Lecturer in Hotel A dm inistration

Leslie E. B ond, Cdr., USN (Ret.), Le ctu re r in Hotel Adm inistration
Paul R. B roten, M.S., P rofessor and D ire cto r of Research and Development
Robert M. Chase, B.M.E., M.B.A., Assistant P rofessor in P roperties M anagem ent
Vance C hristian, A.B., B.S., M.S., P rofessor in Hotel Adm inistration
C harles E. C ladel, M.S., C.P.A., P rofe ssor in Hotel Accounting
W arren M. C ole, B.S., L e ctu re r in P roperties Management
R ichard A. C om pton, B.S.M.E., M.S., A ssistant P rofessor in Properties Management
Donal A. Derm ody, M.S., A ssistant P rofessor in H otel A d m in istra tio n
Thom as M. D iehl, M.B.A., A ssistant P rofessor in Hotel A dm inistration
David C. Dunn, Ph.D., A ssistant Professor in Hotel Accounting

6 Faculty

M yrtle E ricson, M.S., P rofe ssor in Hotel A d­ m inistration
W illia m Fisher, Ph.D., A ssistant P rofessor in Hotel Accounting
Charles Fournier, President, Gold Seal Vine­ yards, Inc. Hammondsport, New York; Lec­ turer in Hotel A dm inistration
Paul L. G aurnier, M.S., A ssistant P rofessor in Hotel A dm inistration; Assistant Dean of the School of Hotel Adm inistration
H. V ic to r G rohm ann, B.S., C hairm an o f the Board, Needham & G rohm ann, Inc.; H. B. Meek V isiting Professor in Hotel A dm inis­ tration
Mrs. Valerie G yrisco, M.S., Lecturer in Hotel Adm inistration
W alter Herrm ann, B.S., Le cture r in Hotel A d­ m in is tra tio n ; G eneral M anager, S ta tle r Inn
A lb e rt E. Koehl, B.S., P resident, Koehl, Landis & Landan, Inc., New Y ork C ity; Le cture r in Hotel Adm inistration
Gerald W. Lattin, Ph.D., Professor in Hotel A dm inistration; Assistant Dean of the School of Hotel Adm inistration
John D. Lesure, B.S., C.P.A., S e n io r Partner, Laventhol, Krekstein, Horwath & Horwath,

New York City; Acting Assistant Professor in Hotel A ccounting Keith M cN eill, B.S., L e ctu re r in Hotel A d m in ­ istration R ichard G. M oore, M.E.E., M.B.A., In stru cto r in Hotel Adm inistration W illiam Morton, Ph.B., Vice President, I.T.T.Sheraton C orporation; Lecturer in Hotel Adm inistration Mrs. Helen J. R ecknagel, Ph.D., P rofessor in Hotel A dm inistration; Editor, School Pub­ lic a tio n s C linton L. Rappole, M.S., Le cture r in Hotel Adm inistration Mrs. Ellen C. Seaburg, B.S., Le cture r in Hotel Adm inistration John H. S herry, B.S., LL.B., P rofe ssor in Hotel A dm inistration Mrs. Laura Lee W. S m ith, Ph.D., P rofe ssor in Hotel Adm inistration K atherine R. Spinney, B.A., B.L.S., R eference Librarian, School of Hotel Adm inistration Jerem iah J. W anderstock, Ph.D., P rofessor in Hotel Adm inistration H erbert W itzky, M.B.A., Le cture r in H otel A d­ m inistration

In Other Schools and Colleges of Cornell
(This list includes only those members of the University instructing staff who are directly engaged in giving courses regularly taken by students in the School of Hotel Administration.)

G eorge P. Adam s, Jr., Ph.D., P rofessor of E co n o m ic s
Jack A. Barwind, Ph.D., A ssistant Professor of C omm unication
Gary W illiam Bickel, Ph.D., Associate Profes­ sor of Economics
Doris J. Breunig, M.A., A ssistant Professor of Institution Management
Wynn Van Bussmann, M.A., A ssistant Profes­ sor of Economics
J M ilton Cowan, Ph.D., Professor o f Linguis­ tics; D irector of the Division of Modern Languages
Lawrence Bryce Darrah, Ph.D., Professor of M a rke tin g
Mrs. M a rjo rie Devine, Ph.D., A ssistant P ro­ fessor in Human N utrition and Food
D ouglas F. Dowd, Ph.D., P rofe ssor o f Eco­ n o m ics
John C. H. Fei, Ph.D., P rofessor o f E conom ics Chester Higby Freeman, M.S.A., Associate
Professor of Com m unication Arts W alter Galenson, Ph.D., Professor of Indus­
tria l and Labor Relations Frank H. G olay, Ph.D., P rofe ssor o f Eco­
no m ics John Daniel Hartman, Ph.D., Professor of
Vegetable Crops Paul M. Hohenberg, Ph.D., A ssociate Profes­
sor of Economics A lfre d E. Kahn, Ph.D., P rofessor o f E conom ics

R ussell D ickenson M artin, M.S., A ssociate Professor of Com m unication Arts
C handler Morse, M.A., Professor of Eco­ n o m ics
Richard Thomas Selden, Ph.D., Professor of E co n o m ic s
Robert Mumford Smock, Ph.D., Professor of P o m o lo g y
Thom as S ow ell, M.S., A ssistant P rofe ssor of E co n o m ic s
George J. Staller, Ph.D., Associate Professor of Economics
Ronald J. Vogel, Ph.D., A ssistant Professor of Public Adm inistration
W illia m B. W ard, M.S., P rofe ssor and Head of the Department of C om m unication Arts; E ditor in C hief of Publications
H arold Henderson W illiam s, Ph.D., Professor of Biochem istry
Visiting Lecturers, 1969-70
Frank Berkman, Executive Vice President, Hotel Sales Management Association, New York, New York
Raymond Bini, Sales Manager, Paul Masson Vineyards, 620 Beech Street, Rochester, New York
Earl Brooks, Professor, Graduate S chool of Business and Public A dm inistration, C or­ nell University, Ithaca, New York

Faculty 7

W illiam A. Broscovak, Am erican Lamb Coun­ cil, Denver, Colorado
Madison Brown, ARA-Slater School & College S ervices, 3890 P eachtree Road N.E., A t­
lanta, Georgia Richard W. Brown, Executive Vice President,
National Restaurant A ssociation, 1530 Lake Shore Drive, Chicago, Illinois Henry Buncom, Jr., C hock Full o ’Nuts, 425 Lexington Avenue, New York, New York Maurice B urritt, National D irector, Laventhol Kreckstein H orw ath & H orw ath, 1201 B ric k ell Avenue, Miami, Florida C. DeW itt Coffman, President, International Hotel M anagem ent Com pany, 150 S.E. Sec­ ond Street, Miami, Florida Charles Chuisano, Vice President, Ward Fran­ chising Inc., 2 Penn Plaza, New York, New York A rthur Dooley, Vice President & General Man­ ager, The Plaza, Fifth Avenue at Fifty-ninth Street, New York, New York David C. Dorf, Hotel Sales Management As­ sociation, New York, New York Lloyd Farw ell, H ilton Inns, Inc., 401 Seventh Avenue, New York, New York M ilton J. Firey, M ilton J. Firey & Associates, 306-10 W. Franklin, Baltim ore, Maryland Dan Fitzpatrick, Federal M ediation Service, 36 Federal Plaza, New Y ork, New Y ork Robert Flickenger, President, Service Systems Corporation, 260 Elmwood Avenue, Buffalo, New York A lbert Form icola, Executive Vice President, Hotel A ssociation of New Y ork City, Inc., 141 W est 51st Street, New Y ork, New Y ork Charles Fournier, President, Gold Seal Vine­ yards, Hammondsport, New York S heridan H. Garth, Thos. C ook & Son, Inc., New York, New York Rene Gautschi, D irecto r of Planning & De­ sign, M arriott, Inc., 5161 R iver Road, W ash­ ington, D.C. Harry Gibbons, C hrist Hospital, C incinnati, Ohio John L. G illespie , V ice P resident, Needham and Grohmann, Inc., 30 R ockefeller Plaza West, New York, New York 10020 Obby G linsky, Upstate N.Y. Manager, The Jos. Garneau Co., 2657 East Fayette Street, Syracuse, New York W. W. “ B ud" Grice, Vice President of Sales, M arriott-H ot Shoppes, Inc., W ashington, D.C. Henry Haller, Executive Chef, W hite House, W ashington, D.C. Robert H. H urlbut, V ari-C are, Inc., 814 M edi­ cal Arts B uilding, 277 Alexander Street, Rochester, New York Bruno K lohoker, A nheuser-B usch, Inc., St. Louis, Missouri Donald “ B ud” Kastner, Owner, Christopher Ryder House, Chatham, Massachusetts Foster Kunz, Vice President— Industrial Rela­ tio n s, M a rrio tt C orp ora tion, 5161 River
Road, W ashington, D.C. 20016

Henry Langknecht, D irector of Purchasing, ARA, 2506 Lombard Street, Philadelphia,
P e n n s y lv a n ia W allace W. Lee, Jr., Group Vice President,
Howard Johnson’s, 92-25 Queens B oule­ vard, Rego Park, New York J. A llen Mays, The Taylor W ine Company, Hammondsport, New York Fred B. M ills, V ice P resident, A le xa n d e r & Baldwin, Inc., Honolulu, Hawaii W illiam Morton, Vice President, Sheraton C orporation of Am erica, Boston, Massachu­ setts N ichola s Noyes, P resident, E m presarios De Restaurantes, S.A., M exico 6, D.F., M exico Henry A. O ’N eill, American Lamb C ouncil, Denver, Colorado P hilip P istilli, President, Alam eda Plaza Hotel, 4711 C entral S treet, Kansas C ity, M issouri 64112 Lawrence W. Pugh, Vice President, Erven Lucas Bols D istilling Company, Louisville, K e n tu cky Andrew Rice, D irector of Research, The Tay­ lor W ine Company, Hamm ondsport, New York Joseph Rosenthal, H ilton Inns, Inc., 401 Sev­ enth Avenue, New York, New York Burton "S k ip " Sack, General Manager, Fast Food S ervice D ivision, How ard J o h n s o n ’s, 45 R ockefeller Plaza, New York, New York Colonel Sanders, Kentucky Fried Chicken, P.O. Box 270, S helbyvilie, K entucky Stuart Sharpe, D irector of Tourism, Jam aica Tourist Board, Kingston, Jam aica Miss Clare Shea, Service D irection, Inc., Suite 11, 3799 R oosevelt Road, Glen Ellyn, Illin o is David Sher, C arrols Developm ent C orporation, 968 James Street, Syracuse, New York Herbert Slotnick, President, Carrols Develop­ ment Corporation, 968 James Street, Syra­ cuse, New York Joel R. Sontag, Food S pecialist, S ervice D ivi­ sion, Departments of the Army & A ir Force, Headquarters Army and A ir Force Ex­ change, Dallas, Texas Harvey Stephens, Executive Vice President, ARA— H ospital Food M anagem ent Inc., 530 W alnut Street, 14th Floor, P hiladelphia, P e n n s y lv a n ia F. U lrich S tolle, General Manager, Lancaster H ilton, Lancaster, Pennsylvania C urt R. Strand, P resident, H ilton Interna tiona l, The W aldorf-Astoria, New York, New Y ork Law rence Tisch, Loew ’s Theatres, Inc., 666 Fifth Avenue, New York, New York John Vaughn, Regional General Manager, ARA-Hospital Food Management Inc., C oop er Parkw ay O ffice B ldg., N. Park Drive & A irport Highway, Pennsauken, New Jer­ sey Robert Volger, National Labor Relations
Board, W ashington, D.C. Gerald Wagner, Graduate School of Business

Students meet frequently with industry executives. (Above) The board of directors of Hotel Ezra Cornell plan for a student-sponsored weekend for more than 400 industry visitors.
(Top to bottom) Philip P istilli, president-general manager, Alameda Plaza, Kansas City; Philip Lowe, vice chairman of the board, I.T.T.-Sheraton Hotels; Hotel Corporation of America executives from two New Orleans hotels.

10 Faculty

and Public Adm inistration, Cornell Univer­ sity, Ithaca, New York Leland White, ARA-Slater S chool & College S ervices, 3890 P eachtree Road N.E., A t­ lanta, Georgia D onald E. W hitehead, D ire c to r o f M arketing and Finance, H ilton Inns, Inc., 401 Seventh Avenue, New York, New York Julius W ile, Julius W ile Sons, Inc., New York, New York Kemmons W ilson, Chairman of the Board,

H oliday Inns, 3742 Lamar Avenue, Mem­ phis, Tennessee 38118 H erb ert K. W itzky, H erb ert K. W itzky A sso ci­ ates, New Fairfield, C onnecticut Stan W olf, Executive Vice President, Paul Masson Vineyards, 330 Jackson Street, San Francisco, C alifornia Joseph Zaffy, Vice President, Sheraton C or­ poration of Am erica, 470 A tlantic Avenue, Boston, Massachusetts

Cornell University
School of Hotel Administration
In 1922, at the request of the Am erican Hotel Association, a four-year pro­ gram of instruction in hotel adm inistration, the first of its kind anywhere, was established at Cornell University. Later, other national associations— the National Restaurant Association, the Club Managers Association of America, and the Food Facilities Consultants Society and International Society of Food Facilities Consultants— requested that programs be instituted to offer instruc­ tion in these fields. Members of these associations have provided financial support, have found places in their organizations fo r students and graduates, and have endorsed the curriculum on many occasions.
The late Ellsworth Milton Statler, creator of Statler Hotels, has been the School’s principal benefactor. During his lifetim e, Mr. Statler gave gener­ ously. Under terms of his w ill, the Statler Foundation, of which Mrs. A lice S. Statler is the chairman, had continued to give generous support. The trustees of the Foundation have donated over $7 m illion fo r the construction of Statler Hall, home of the School of Hotel Adm inistration. To provide for adequate maintenance, the Foundation also gave an endowment of $1,250,000. These and other gifts in support of the E. M. Statler Professorship, of research, and publications, constitute a total of well over $10 m illion.
In 1968, the heirs of the late Barney L. Allis, chairman of the board of Hotel Muehlebach in Kansas City, Missouri, contributed funds fo r visiting lecturers. In 1969, the Howard B. Meek Visiting Professorship was established by the Cornell Society of Hotelmen. Other generous benefactors have sup­ plied the impressive array of scholarships listed on pp. 98-101, thereby extending endorsement and encouragement to the School and financial as­ sistance to the students.
Management Seminars and Short Courses
Seminars and short courses help the School maintain a close relationship with industry. Some of them are especially designed for Cornell students, and industry executives come to the campus to lecture and discuss their organizations in these classes. Others are especially designed for industry executives, and these are held not only on the Cornell University campus but also in m ajor American cities or overseas.

12 School of Hotel Administration
During the summer months, a series of short courses is conducted for persons actively engaged in hotel and restaurant work. One, two, and three weeks in length, these short courses cover a wide range of subjects. Attend­ ance is worldwide.
Research and Publications
In 1961, the School established a research program, headed by a full-tim e director, to conduct and coordinate research projects related to the hotel and restaurant industries. This program was initially funded by a grant of $500,000 from the Statler Foundation, which has been augmented w ith grants from associations, manufacturers, and government. Projects completed or underway involve the application of data processing for hotels, a new hotel management system, the use of convenience foods and Ready Foods (a con­ cept pioneered by the School), new types of dinnerware, and studies of mattress testing, wall coverings, carpets, silverware detarnishing, and market research. The Research and Development Department has its offices and laboratories on the fifth floor of Statler Hall.
In 1960, the School initiated the publication of the C ornell Hotel and Restaurant Adm inistration Quarterly, a magazine with worldwide readership. In addition, the staff of the Quarterly has collaborated with the American Hotel and Motel Association in the publication of industry manuals. The School is also the publisher of its own textbooks and manuals, which are w idely used by industry and schools in the United States and other countries.
Statler Hall
Statler Hall is a unique educational building, designed expressly to meet the needs of the faculty and the students of the School of Hotel Administration. The building is in three parts: a classroom section, a practice inn, and an auditorium with full stage facilities.
The classroom section, a substantial five-story building w ith over 115,000 square feet of space, is augmented by about 50,000 square feet of office, classroom, and laboratory space in the A lice Statler Auditorium wing. For instruction and research, these two sections provide nineteen lecture rooms, six auditoriums, sixteen laboratories, and forty-six offices, all designed and equipped with the latest instructional equipment. Students also have their own lounge with a fireplace, radio, television, and serving pantry.
The Howard B. Meek Library provides an extensive collection of publica­ tions, numbering over 14,000 volumes, on hotel and restaurant operation and related subjects. The library has been the recipient of many gifts of display materials and personal collections. Among them are the Herndon Collection of 1,600 books, including many rare items; the J. O. Dahl Memorial Library; the books of W. I. Ham ilton; the “ Oscar of the W aldorf” (Oscar Tschirky) Collection of autographed dinner menus and memorablia; the Pinco Collec­ tion of menus, dating back to the early 1900s; and the Vehling C ollection of rare books and prints (about 500 of each) depicting the history of food and its cookery, the latter a personal gift from the late Mrs. A lice Statier.

Statler Hall, home of the School of Hotel Administration, is constructed in three sections. The left section houses the fifty-four-room Statler Inn and the Statler Club, which has over 3,000 members. These facilities provide students with a practice hotel offering a complete range of food service. The central section contains classrooms, laboratories, and offices, with the entire fifth floo r given over to research activities. The Alice Statler Auditorium wing (right) includes a 900-seat auditorium with complete stage facilities, an exh ib it hall, the Howard B. Meek Library, a student lounge, and additional classrooms, laboratories, and offices.
Statler Inn, the practice inn, contains fifty-fo ur guest rooms, a front-office desk, and appropriate lounge areas. The Inn’s facilities constitute a labora­ tory for student instruction in room and registration procedures. The Inn also has a form al dining room seating about 200, five private dining rooms seating from 8 to 100, two self-service dining rooms for 150 to 200, a cocktail lounge, and a ballroom seating nearly 400. Several commodious kitchens, containing a complete array of modern equipment, serve these dining rooms and con­ stitute practice laboratories for the students. The food and beverage opera­ tions of the Inn provide the students of restaurant management with abundant opportunity for practical experience in the preparation and service of food, wines, and liquors in all types of dining rooms.
Students in properties management have the facilities and equipm ent of the Statler Inn available fo r field study. The accounting records of its opera­ tion provide the basis for class exercises in the accounting courses. The problems of personnel management and human relations that arise in the day-by-day operation of the Inn become case studies in the courses in hotel adm inistration. The School is fortunate in being able to develop fo r its stu­ dents a close relationship between theoretical and practical instruction through the use of Statler Inn.
History of the School
The School began, in 1922, as a departm ent organized in what was then the School of Home Economics of the New York State College of Agriculture.
J

14 School of Hotel Administration
After years of valued assistance from and close cooperation with the faculty of the School of Home Economics, the form er department became the School of Hotel Adm inistration in 1950. In 1954, the School was separated from those state colleges to become a completely independent academic unit within the University, a college in its own right w ith its own faculty and dean.
A single professor, the late Dr. H. B. Meek, met w ith a class of twenty-one in 1922. The intervening years have brought a gradual expansion in the faculty, curriculum , student body, and alumni organization. The School now has a full-tim e resident faculty of twenty-one, whose teaching activities are devoted exclusively to the development of the specialized courses offered by the School and to the instruction of its students. They are fu lly trained in both the academic and the practical aspects of their respective fields. They are experienced in hotel and restaurant work, and many of them are active consultants to nationally important hotel and restaurant organizations.
The w ork of the resident Hotel School faculty is supplemented by the serv­ ices of eighteen other persons who offer specialized courses. Many of them are active hotel or restaurant executives, lawyers, accountants, or experts in advertising or human relations; they come to Ithaca from New York or Chicago at weekly intervals to bring, for study and discussion in the class­ room, the current problems of their daily work.
A ltogether the School offers some eighty-four courses, totaling 212 hours, that have been developed by the School and designed expressly to meet the needs of its students. In addition, students have access w ithout restriction to courses offered by all the other colleges of the University— courses of pro­ fessional and of cultural value— and they are guided and stimulated to tap generously the tremendous educational resources of a great University.
Educational Objectives
Any program of higher education has two major responsibilities to its stu­ dents: (1) to fit them fo r effective w ork in the econom ic society of the future in order that each may justly claim from that society a reasonable standard of living; and (2) to provide them with an adequate cultural background with which to perceive the values in society and enjoy the living earned therein. These requirem ents are met in form al education fo r the business of hotel or restaurant operation. These businesses provide good opportunities for welltrained persons, and preparation fo r w ork in them involves the study of so wide a variety of subject m atter as to approximate a liberal education.
The hotel or the restaurant is a complex institution; its operation calls for a wide range of skills, fo r the use of a variety of products in a large number of processes. The guest must be received with cord ia lity and service; he must be provided with a well-lighted, tastefully decorated, com fortably fur­ nished room in which the temperature is ideal; he must be served with appetizing, wholesome food wisely bought, properly stored, and skillfully prepared. He must have at his disposal conveniences of every type: check
Students study in the Howard B. Meek Library, which houses over 14,000 volumes on hotel and restaurant management and related subjects. Rare books, some dating back to the fifteenth and sixteenth centuries, and historic menu collections are kept in the adjacent Herndon Room.

16 School of Hotel Administration
rooms, public spaces, communication systems, radios, televisions, and exhi­ bition spaces.
A curriculum adequate to prepare one for the direction of those operations and fo r the provision of those services and equipment must draw upon nearly every branch of human knowledge. As a consequence, the prospective hotel operator studies drawing, physics, bacteriology, sanitation, chemistry, biology, engineering, vegetable crops, meat products, dietetics, food preparation, tex­ tiles, decoration, law, psychology, personnel management, advertising, and public speaking, all in addition to the subjects ord in a rily studied in prepara­ tion for business management.
Each subject is approached by the student with the same focusing interest: How does this material relate to hotel and restaurant operation? Breadth of training is obtained w ithout dissipation of interest. The graduate should be a well-educated and a socially useful individual.

School of Hotel Administration

Description of Courses
Except fo r some general University courses regularly taken by students in the School of Hotel Adm inistration and included in the list for th eir convenience, all the courses described herein are arranged and given by the Hotel School faculty especially for hotel students; in many cases they are taught by active hotel or restaurant executives. Many other courses are open as electives to hotel students: courses in the sciences; in com m unication, language, and literature; in economics, history, and government; in music, aesthetics, and philosophy; in engineering, architecture, medicine, and law. For full inform a­ tion regarding these latter offerings reference may be made to the Announce­ ments of the other colleges and schools of the University.

Accounting
The entire fourth floor of the school section of Statler Hotel, eight laboratories and nine offices, is set aside for instruction in Hotel Accounting and Finance. The lecture rooms and laboratories are furnished and equipped with a com­ plete inventory of hotel office and computing machinery. Hotel students also have access to a complete set of IBM statistical machines, and an NCR Cen­ tury 615-100 computer.

Accounting. (Hotel Accounting 81.) C redit three hours. Required. Assistant Professor Fisher.
Provides an in tro d u c tio n to the p rin c ip le s of general accounting. Practice includes ele­ mentary problem s developing the theory of accounts. Emphasis is placed on the adjust­ ing journal entries, the w ork sheet, financial statements, special journals, the operation of control accounts, and the voucher register.
Managerial Accounting. (Hotel Accounting 82.) Credit three hours. Required. P rerequi­ site, Hotel A c c o u n tin g 81 or the equivalent. Assistant Professor Dunn.
A consideration of a variety of accounting systems and techniques from the standpoint of the inform ation and controls furnished to management. Emphasis is on situations o ri­

ented to the hospitality industry, although many of the topics have broad application. Among the subjects considered are the de­ velopm ent of financial statements, control of hotel sales and accounts receivable, food and beverage cost control, payroll, depreciation, break-even point, capital im provem ents plan­ ning, and operations analysis.
Managerial Accounting in the Hospitality In­ dustry. (Hotel Accounting 180.) C re d it three hours. Hotel elective. Prerequisites, Hotel A c c o u n tin g 81 and 82.
Deals with the generation and analysis of quantitative inform ation fo r the purpose of planning, control, and decision making by managers at various levels in ho spitality in­ dustry operations. Emphasis is placed on the need fo r and use of tim e ly and relevant info r­

Professor Charles E. Cladel, C.P.A., conducts a class in hotel accounting. School graduates are thoroughly prepared to make analytical management decisions, as they complete at least fifteen credit hours in accounting and also may take several courses in financial management.

m ation as a vital too l in the management process.
Basic Hotel Accounting. (Hotel Accounting 181.) C redit three hours. Required. Pre­ re quisite, Hotel A cc o u n tin g 81 and 82. Pro­ fessor Cladel.
A study of the Uniform System of Accounts fo r Hotels as recommended by the Am erican Hotel Association. Accounting for the trans­ actions of a 400-room transient hotel. Study of front-office routine, the night audit and transcript, the daily report, and the duties of the accountant. Practice with the special jo u rn a ls used in ho tels— the six-co lu m n jo u r­ nal and the m ulticolum n operating ledger. The problem involves the recording of the transactions for one month, the sum mariza­ tion, adjustm ent, and closing of the books, and the preparation of m onthly and annual statements therefrom.
Intermediate Accounting. (Hotel Accounting 182.) C redit three hours. Required. Pre­ requisite, Hotel A ccounting 81. Professor C la d e l.
Problem s arising in the field of interm ediate accounting. Practice includes problem s deal­ ing with single-entry accounting; partnership organization, operation, and dissolution; cor­ poration accounts and records; branch ac­

counting; accounting fo r m anufacturing con­ cerns; and interpretation of financial state­ ments.
Auditing. (Hotel Accounting 183.) C redit three hours. Hotel elective. Prerequisite, Ho­ tel A ccounting 182. Professor Cladel.
The work of the independent public ac­ countant. Practice includes the preparation o f au d it w o rk papers, inte rnal c o n tro l in general, and preparation o f the a u d ito r’s re­ port.
Food and Beverage Control. (Hotel Account­ ing 184.) C red it tw o hours. H otel elective . Professor Cladel.
A study o f the various systems of food and beverage control, and precost control com ­ mon in the business. P ractice is offered in cost analysis, sales analysis, special-item control, and adjustm ents to inventory; in the preparation of the daily report and summary to date; and in the preparation of m onthly food and beverage reports using figures typi­ cal o f a m oderate-sized hotel.
Internal Control in Hotels. (Hotel Accounting 286.) C redit tw o hours. Hotel elective. Open to seniors and graduates and to certain others by perm ission. Prerequisite, Hotel A c­ counting 181. Dr. Barrett.

Administration 19

D iscussion o f the problem s encountered in distributing the accounting and clerical work in hotels so as to provide a good system of internal control. Study of many actual cases of the failure of internal control and the analysis of the causes of the failure. Practical problems and actual techniques of function­ ing systems of internal control.
Front Office Accounting Machines in Hotels. (Hotel Accounting 288). C redit one hour. Hotel elective. Prerequisite, Hotel A ccounting 181 o r perm ission of the instructor. One tw ohour practice period per week as individually scheduled. Assistant Professor Dunn and assistants.
Students learn the operation of the NCR front-office posting machine by com pleting a series of practical exercises ranging from sim ple posting of charges and credits to error correction and the night audit.
R esearch in A c c o u n tin g and Finance
Problems in Financial Analysis. (Hotel Ac­ counting 189.) C re d it tw o hours. Hotel e le c ­ tive. Open to upperclassmen and graduates.
Practice in some statistical procedures, using as illustrative material principally hotel and restaurant figures; presentation and in­ terpretation; frequency distributions, average, median, mode, and measures of dispersion. Special em phasis is placed on linear co rre ­ lation and regression.
Special Studies in Accounting and Finance. (Hotel Accounting 289.) C red it to be ar­ ranged. Hotel elective. Prerequisites, Hotel A ccoun ting 186 and 189 o r equivalent. Per­ mission of instructors required.
Research projects dealing with advanced accounting statistics and finance in the hotel and restaurant industries.
For additional courses in Accounting and Finance see pp. 28-29.
Data Processing and C om puters
See H otel A dm in istra tio n 104, 469, 470 on pp. 26-27.
Administration
Introductory Management. (Hotel Administra­ tion 100.) C re d it one hour. R equired. Pro­ fessor Lattin.
A survey of the h o s p ita lity indu stry in to ­ day's economy. Emphasis on industry growth and development, management problem s and principles of hotel, motel, and restaurant m a nage m en t.

Laboratory exercises provide practical ex­ perience in the various departm ents of Statler Inn, the S c h o o l’s p ra ctice laboratory.
Lectures on Hotel Management. (Hotel Ad­ ministration 155.) C redit one hour. Hotel elective. Open to all classes. To be taken fo r credit each semester. Under the direction of Professor Beck.
A series of lectures given by nonresident speakers prom ine nt in the hotel, restaurant, and allied fields.
Management Principles. (Hotel Administration 250.) C redit two hours. Hotel elective. Open to seniors and graduate students only. Pre­ requisite, Hotel A dm inistration 119 or equiv­ alent and permission of the instructor. As­ sistant Professor Gaurnier.
A sem inar course designed to examine management processes, concepts, and prin­ ciples; and to improve personal com petence in decision making, problem solving, and com m unication. Each student prepares a com prehensive analytical report, based on previous work, for class discussion and an­ alysis. S ufficient tim e is given during the firs t few weeks of the course to discuss manage­ ment principles and concepts and thus give the stud ent an understanding o f the type of report he is to prepare.
Management Principles II. (Hotel Administra­ tion 255.) C re d it tw o hours. H otel elective. Mr. Witzky.
The management, analysis, and control of d ire c t and in d ire c t costs in op eratio ns; meas­ uring management effectiveness, developing patterns of management, master control charts and checklists; payroll and budgetary control, work sim plification; long-range plan­ ning; executive reports; profitably managing c re a tiv ity and change in organizations.
Resort Management.* (Hotel Administration 113.) C redit one hour. Hotel elective. Mr. Biles.
A lecture course in the operation of the resort hotel. C onsideration is given to the prom otion o f business, to the provision of services, to the operation of the dining room, to the entertainm ent of the guest, and to the selection, training, and direction of the em­ ployed staff. Resorts of the various types, seasons, and econom ic levels are considered.
Club Managem ent.* (Hotel Administration 222.) C redit one hour. Hotel elective. Open to upperclassmen and graduates.
A survey of the problem s peculiar to the management of city, country, and other club
* Courses marked with an asterisk are given in alternate years or as the demand requires. Other courses are ordinarily given at least once a year, but in any case, offerings are adjusted to the requirements.

20 Administration

organizations. Subjects covered are food and beverage management in clubs; com m ittee, board of directors, and membership relations; dues, assessment, and financial management. The arrangement and prom otion of social and recreational activities are also included.
Hospital Food Service Administration. (Hotel Administration 223.) See H ospital A dm inistration, p. 38.
Restaurant Management. (Hotel Administra­ tion 251.) C red it three hours. H otel elective. Open to upperclassmen and graduates. Pro­ fessor Bernatsky.
Types o f food operations are analyzed. Budgeting, location, and the physical plant are surveyed. Purchasing, menu planning, and service are em phasized. Scheduling, jo b de­ scriptions, on the job training, kitchen stewarding, sales, advertising, and payroll control round out the program.
Beverage Management. (Hotel Administration 252.) Credit three hours. Hotel elective. Open to upperclassmen and graduates. Pro­ fessor Bernatsky.
Includes a system atic presentation of al­ co h o lic beverages, th e ir history, service, sales, and control. Lectures, dem onstrations, and field trips.
International Hotel Management Survey. (Ho­ tel Administration 71.) P ractice c re d its a n d / or academ ic cre dit w ill be given. Open only to students m ajoring in hotel adm inistration. Associate Professor Christian.
The purpose is to introduce students to the methods and practices of European hotel management and to make them acquainted w ith food purchasing and preparation in the countries visited. Before em barking on a three-week survey trip through Europe, the students attend a series of lectures given by the School's faculty to orient them to the culture, practices, and products of the coun­ tries to be visited. Upon their return, the stu­ dents prepare written reports.
Human Resources D evelopm ent
Psychology. (Hotel Administration 114.) C redit three hours. Required. Professor Lattin.
A term inal course in basic psychological p rin ciples designed to develop in the student an awareness of the psychological aspects of many hotel management functions and to demonstrate the application of psychological principles to these functions. Covers all areas of general psychology.
Applied Psychology I: Personnel Management. (Hotel Administration 119.) C redit three hours. Required. Prerequisite, Hotel Adm in­

istration 114 or the equivalent. A ssistant Pro­ fessor Dermody.
A practically oriented approach to person­ nel management, including an introduction to organizational behavior, the selection and placem ent of personnel, the role o f super­ vision, perform ance appraisal, wage and sal­ ary adm inistration, employee m otivation and union-m anagem ent relations. Class discussion is based on case studies drawn from industry.
Applied Psychology II. (Hotel Administration 217.) C redit two hours. Hotel elective. Open to upperclassmen and graduates. Prerequisite, Hotel A dm inistration 119. Mr. W itzky.
The problem s faced by the supervisor and the executive in m anaging the human elem ent in the hotel and restaurant field. Designed to give the student insight into the varied social and psychological factors present in any em ployer-em ployee relationship.
Applied Psychology III. (Hotel Administration 218.) C redit tw o hours. Hotel elective. Open to upperclassmen and graduates. Prerequi­ site, Hotel A dm inistration 119. Mr. W itzky.
The developm ent of training programs for em ployees and management. Thoroughly ex­ plores the construction and im plem entation of training programs and methods through case histories.
Organizational Behavior and Administration. (Hotel Administration 219.) C redit tw o hours. Open only to students outside the School of Hotel A dm inistration. Assistant Professor Der­ mody.
Relation of current research in the behav­ ioral sciences to practical problem s of busi­ ness as developed from actual cases. Partic­ ular em phasis w ill be placed on leadership effectiveness and em ployee productivity.
Union-Management Relations in the Hotel In­ dustry. (Hotel Administration 316.) C red it tw o hours. Hotel elective. Open to upper­ classmen and graduates. Prerequisite, Hotel A dm inistration 119. Mr. Witzky.
Development of the trade union movement in the United States, w ith em phasis on unions active in the hospitality industry. The govern­ m e nt’s ro le in union-m anagem ent re la tio n sh ip is explored. Case studies are used to an­ alyze the intricacies of collective bargaining, grievance procedures, m ediation, and con­ c ilia tio n .
Seminar in Organizational Behavior and Ad­ ministration. (Hotel Administration 319 and 419.) C redit two hours each term . Hotel elective. Open to jun io rs and seniors only. Assistant Professor Dermody.

Professor Matthew Bernatsky covers major aspects of classical cuisine in a popular elective course. Students observe preparation skills, participate in demonstrations, write recipes, note correct service, and taste the food.

Professor John H. Sherry expounds the law to future hoteliers and restaurateurs, who must pass two law courses to obtain their diplomas.

Relation of current research in the be­ havioral sciences to practical problem s of business as developed from actual cases. Particular emphasis w ill be placed on leader­ ship effectiveness and employee productivity. Each course participant w ill be responsible fo r an in-depth research pro ject related to the subject m atter of the course.
Law
Law of Business. (Hotel Administration 171.) C redit two hours. Required. Open to upper­ classmen. Professor Sherry.
A basic course in business law. The stu­ dent is introduced to the fundam ental pur­ poses, principles, and processes of the law as an agency o f so c ia l c o n tro l and as it applies to business activities. The topics treated include the origin and developm ent of common, statutory, and constitutional law; the organization and functioning of the ju d i­ cial system; rights and duties of individuals in regard to each oth er and society. The acquisition, ownership, and transferability of

property, real and personal, decedent’s es­ tates, trusts, bankruptcy, and business failures w ill be treated in some detail. A com bination of text and case m aterial is used.
Law of Business. (Hotel Administration 271.) C redit tw o hours. Hotel elective. Prerequisite, Hotel A dm inistration 171. Professor Sherry.
A co n tin u a tio n o f Hotel A d m in istra tio n 171. The Uniform Com m ercial Code (sales and negotiable instrum ents) w ill be em phasized. A com bination of te xt and case m aterial is used.
Law as Related to Innkeeping. (Hotel Admin­ istration 172.) C redit tw o hours. Hotel elec­ tive. Open to upperclassmen and graduates. Best taken after Hotel A ccounting 182 and either Econom ics 101-102 or Economics l- ll (Hotel A dm inistration 243-244). Professor Sherry.
A study of the laws applicable to the ow nership and operation of inns, hotels, mo­ tels, restaurants, and other places of public hospitality. C onsideration of the host’s duties to guests, lodgers, boarders, tenants, invitees,

Administration 23

licensees, and trespassers; the exclusion and ejection of undesirables; lia bility fo r personal injuries on and off the premises; the concept of negligence; liability for damage or loss of property; statutory lim itations of liability; lien rights; concession agreem ents; leases; credit and collection practices; arrest and detention of wrongdoers; and m iscellaneous statutes and adm inistrative rules and regulations ap­ plicable to p u blic houses. The m aterial is treated from the point of view of the execu­ tive who is responsible fo r policy and deci­ sion making.
Law of Business: Contracts, Bailments, and Agency.* (Hotel Administration 272.) C redit two hours. Hotel elective. Open to upper­ classmen and graduates. Best taken after Hotel A ccoun ting 182 and e ith e r E conom ics 101-102 or Economics l - ll (Hotel Adm inistra­ tion 243-244). Professor Sherry.
A study of the form ation, validity, enforce­ ment, and breach of contracts; the laws of principal and agent, and em ployer and em­ ployee. A com bination of text and case mate­ rial is used. The aim is to develop skill and experience in analytical thin kin g as an aid and tool in m odern m anagerial technique.
Law of Business: Business Organization, Part­ nerships and C orporations.* (Hotel Adminis­ tration 274.) C redit two hours. Hotel elective. Open to upperclassmen and graduates. Best taken after Hotel A c c o u n tin g 182 and e ith e r Economics 101-102 or Economics l-ll (Hotel Adm inistration 243-244). Professor Sherry.
A study of the available form s of business organization, with special em phasis on gen­ eral and lim ited partnerships and corpora­ tions. Comparison of the relative advantages and disadvantages of partnerships and corpo­ rations. Consideration of the use of lim ited partnerships in hotel and motel syndications; corporate prom otion; financial devices for raising capital; corporate control and man­ agement, and the respective rights, duties, and powers of officers, directors, and stock­ holders. The aim is to correlate the legal, accounting, taxation, and management as­ pects of organized business enterprises. A com bination of text and case material is used.

special em phasis on the m arketing of serv­ ices. The course com bines text, readings, and cases.
Tourism .* (Hotel Administration 175.) C redit tw o hours. Hotel elective.
Given by a representative of one of the large travel and tou r directing organizations. Deals with the volum e and d o lla r value of foreign and dom estic tou rist and business travel, the areas and groups who constitute the source of to u rist business, the attractions that draw them, the conveyances and routings they use, and the matters of rates, foreign exchange, and passport and health require­ ments.
Marketing I. (Hotel Administration 177.) C redit two hours. Hotel elective. Open to upperclassm en and graduates. Fall term. Mr. Grohmann, Professor Recknagel and staff.
Fundamentals of advertising, publicity, pub­ lic relations and dire ct m ail prom otion and the part each plays in a coo rd in a te d business prom otion program for various types of hotels and restaurants. The lectures and dem onstra­ tions also illustrate the m echanical processes of producing prom otional m aterial, giving stu­ dents a working knowledge of the advantages and disadvantages of each process.
Marketing II. (Hotel Administration 277.) Credit two hours. Hotel elective. Prerequisite, Hotel A dm inistration 177. Spring term. Messrs. Berkman, Dorf, Grice, and Morton.
A pplication of sales prom otion methods to s o lic itin g and se rvicin g group business in hotels, such as conventions, com pany meet­ ings, and organized tours. Elements of Mar­ keting I and II w ill be p o sitio ned in the total m arketing concept in the final weeks of the course.
Communication. (Hotel Administration 278.) C redit two hours. Hotel elective. Prerequisite, Hotel A dm inistration 177 and 277. Professor Recknagel.
A sem inar course designed to integrate prom otional media w ith the m erchandising of hotels and restaurants in specific geographi­ cal areas through the use of case studies.

M arketing
Marketing. (Hotel Administration 77.) C redit two hours. Hotel elective. Associate Professor W illiam Kaven.
Deals with the principles of m arketing with
* Courses marked w ith an asterisk are given in alternate years or as the demand requires. O ther courses are ord in a rily given at least once a year, bu t in any case offering s are adjusted to the requirements.

Seminar in Marketing. (Hotel Administration 421.) C redit two hours. Hotel elective. Open to seniors and graduates. Prerequisite, Hotel A d m in is tra tio n 177. Mr. Grohm ann.
A sem inar course dealing p rin cipally with case histories of the advertising, publicity, business prom otion, and pu blic relations of hotels, resorts, restaurants, and national travel attractions. Students analyze the prob­ lems involved and subm it reports.
Marketing. (Agricultural Economics 240.) Credit three hours. Professor Darrah.

A student in m arketing reports an investigation while the instructor, Mr. W illiam Morton, vice president of m arketing for I.T.T.-Sheraton Hotels, observes the class’s reaction.

A study of how food products are marketed. S pecial attention is given to the consum ption of food products, factors that affect consump­ tion, m arket channels, operation of different m arketing agencies, storage, transportation, packaging, product identification, advertising and prom otion, buying, selling, and costs.
O ffice Techniques
Typew riting. (H o tel A dm inistration 37.) C redit tw o hours. Hotel elective. Mrs. Seaburg.
The personal needs of college students are m et by th is course in elem enta ry typ e w ritin g .
Typewritten Communication. (Hotel Adminis­ tration 37A.) C redit two hours. Hotel elec­ tive. Mrs. Seaburg.
A course in ele ctric typew riting designed fo r those students (not secretarial typists) who wish to increase th e ir efficiency in speed and accuracy on reports, tabulations, and business letters. Prerequisite, Hotel Adm inis­ tration 37 o r the equivalent.
Shorthand Theory. (Hotel Administration 131.) C redit three hours. Hotel elective. Mrs. Sea­ burg and Mrs. David.

The basic theory of Gregg shorthand is com pleted, and dictation and transcription speed are developed.
Secretarial Typewriting and Procedures. (Ho­ tel Administration 132.) C redit three hours. Hotel elective. Mrs. Seaburg.
Students who already know the keyboard develop sufficient speed and accuracy to meet business standards fo r an executive secretary. Instruction is provided in filing, duplication, and m achine transcription.
Managerial Letter Writing and Dictating. (Ho­ tel Administration 132A.) C re d it tw o hours. Hotel elective. Mrs. Seaburg.
S tudents learn the techniques of good let­ ter com position. S kill is developed in correct procedures fo r m achine dictation and dicta­ tion to stenographers. O pportunity fo r typing im provem ent on e le ctric typew riters is pro­ vided.
Shorthand Transcription. (Hotel Administra­ tion 133.) C re d it tw o hours. H otel elective . Mrs. Seaburg.
Students who already know the basic the­ ory of Gregg shorthand develop sufficient skill in d icta tion speed and tra nscriptio n to meet business standards.

Students utilize the School’s NCR Century 100 com puter, housed in Research and Developm ent; they also have access to the University’s IBM 360-65.

26 Administration

Real Estate and Insurance
General Survey of Real Estate.* (Hotel Ad­ ministration 191.) C redit two hours. Hotel elective. Prerequisite, Econom ics 101-102 or its equivalent.
A practical survey of the real estate field covering the econom ic, legal, and technical aspects of real estate. Lectures and problem s cover interests in real property, liens, taxes, contracts, title s, deeds, leases, brokerage, management, and financing. An analysis w ill be made of the basic investm ent principles underlying specific types of properties, such as apartm ent houses, shopping centers, com ­ m ercial buildings, hotels, and motels.
Seminar in Real Estate and Investment.* (Hotel Administration 192.) C re d it tw o hours. Hotel elective. Open to upperclassmen and graduates. Prerequisite, Economics 101-102 or its equivalent.
The changing character of the urban econ­ omy and its influence upon land values. Case studies of the developm ent of land into specific im provem ents to generate a stream of investm ent incom e. A study of the leverage of financing and how it is used by the entre­ preneur.
Commercial Financing. (Hotel Administration 291.) Credit two hours. Hotel elective.
An introductory survey of the historical de­ velopm ent, econom ic function, legal p rin c i­ ples, and operational techniques of some cre dit devices utilized in financing com m er­ cial transactions; unsecured bank credit, accounts receivable financing, factoring, in­ ventory financing, interim real estate fina nc­ ing, equipm ent leasing, conditional sales contracts, im port and export financing (letters of credit), and consum er installm ent sales.
General Insurance. (Hotel Administration 196.) Credit three hours. Hotel elective. Upper­ classmen and graduates. Mr. McNeil.
Designed to provide the student with a com prehensive introduction to the insurance field. The em phasis is upon fire insurance, casualty insurance, and m ultiple peril po li­ cies. Such top ics are covered as the law of contracts as it relates to insurance; the fire insurance policy and fire insurance forms; business interruption, marine, burglary and crim e, and lia b ility insurance; rates and rate making; bonds; negligence and torts, com ­ pensation; package policies; adjustm ent of losses; and the types of insurers.
* Courses marked with an asterisk are given in alternate years or as the demand requires. O ther courses are ordinarily given at least once a year, but in any case offering s are adjusted to the requirements.

Research and Computer Applications
The School of Hotel Adm inistration has a full-tim e research dire ctor who coordinates studies on projects sponsored by foundations, governm ent, and industry groups. There are opportunities for qualified seniors and gradu­ ate students to participate in these projects. Interested students should consult w ith Pro­ fessor Beck and Professor Broten.
Seminar in Hotel Administration. (Hotel Ad­ ministration 153.) C redit tw o, three, or four hours. Hotel elective. Open to a lim ited num­ ber of seniors in hotel adm inistration. Those w ishing to register should consult the in­ stru ctor during the preceding sem ester to obtain permission to enroll and to confer regarding problem s chosen for special study. Hours to be arranged. Professor Beck.
Special Studies in Research. (Hotel Adminis­ tration 253.) C redit to be arranged. Open to graduate students in hotel adm inistration only. Members of the Graduate Faculty.
Designed spe cifica lly for graduate students working on theses or other research projects. Any member of the Graduate Faculty of the School of Hotel A dm inistration, upon con­ sultation with the student, may be selected to dire ct a particular problem of special interest to the student.
Information Systems I. (Hotel Administration 104.) C redit three hours. Required. Assistant Professor Chase.
An introductio n to inform ation systems and com puting machines. Students learn key­ punching and program m ing skills fo r applica­ tion to selected business problem s. Use of pre-programm ed routines augments and ex­ ten ds the s tu d e n t’s own w ork. P rogram s are executed on the University’s or the S chool’s com pute r.
Fundamentals of Computers. (Hotel Adminis­ tration 469.) C redit three hours. No pre­ requisites. Hotel elective. (For students who m atriculated p rio r to S eptem ber 1970, this course w ill satisfy three hours of Hotel Engi­ neering.) Assistant Professor Moore.
An introduction to com puting machinery. S tudents learn elem enta ry FORTRAN IV in the first part of the course. The rest of the term is devoted to ap plication of program ­ ming d rills and to problem s w ithin the hospi­ ta lity industry. Problem s and program s are executed on the U n ive rsity’s co m p u tin g ma­ chine (360-65) or the School of Hotel A dm in­ is tra tio n ’s C entury 100.
Seminar in Hospitality Simulation Exercises. (Hotel Administration 470.) C redit three hours. Given upon demand to qualified sen­

Computer games, simulating hotel or restaurant operation for two-year periods, have been developed by Professor Robert M. Chase for classroom instruction. In the photograph above, a group of visiting hotelmen have com pleted a game. Lynn P. Himmelman, president of United A irline’s Western International Hotels, explains his team’s strategy. To his right, Professor Thomas Diehl stands in front o f a series of charts he com piled for each team’s performance.

iors. P rerequisite, Hotel A d m in is tra tio n 469 or a basic course in m achine language and introduction to program m ing. Perm ission of instructor is required p rio r to registration. Hotel elective.

Courses Open to Students in Other Colleges
Applied Psychology I: Personnel Manage­ ment. (Hotel Administration 119.)

Fundamental Statistical Analysis and Infer­ ence. (Hotel Administration 484.) C red it three hours. Hotel elective. P rerequisite, see below. A ssistant Professor Dunn.
An introduction to the basic techniques of descriptive and inductive statistics. Although substantial quantitative ab ility should be con­ sidered a prereq uisite of the course, an effort w ill be made to avoid unduly com plex mathe­ matical aspects. The course w ill include the application of statistical method to business situations, but it is also designed to provide the potential graduate student with varied statistical m ethodology custom arily employed in con nection w ith research papers. Among the topics covered are frequency distrib u­ tions, graphical presentations, measures of central tendency, measures of variation, prob­ ability, sam pling, hypothesis testing, linear regression, and correlation.

Organizational Behavior and Administration. (Hotel Administration 219.)
Hospital Food Service Administration. (Hotel Administration 223.)
Typewriting. (Hotel Administration 37.)
Shorthand Theory. (Hotel Administration 131.)
Secretarial Typewriting. (Hotel Administration 132.)
Shorthand Transcription. (Hotel Administra­ tion 133.)
Law of Business. (Hotel Administration 171.)
Law of Business: Contracts, Bailments, and Agency. (Hotel Administration 272.)

28 Economics, Finance

Law of Business: Business Organization, Part­ nerships and Corporations. (Hotel Administra­ tion 274.)
General Survey of Real Estate. (Hotel Admin­ istration 191.)
Seminar in Real Estate and Investment. (H o­ tel Administration 192.)
General Insurance. (Hotel Administration 196.)
Commercial Financing. (Hotel Administration 291.)
Economics
Economics I.* (Hotel Administration 243.) Credit three hours. Associate Professor Kaven.
Survey of both macro- and m icroeconom ic theory covering the basic concepts. The course w ill relate to relevant econom ic and business activity and w ill utilize current busi­ ness publications as w ell as classical eco­ nom ic material.
Economics II: Managerial Economics.* (Hotel Administration 244.) C redit three hours. As­ sociate Professor Kaven.
Centers upon the use of econom ic analysis in form ulating business decisions. The course draws upon such concepts as demand, cost, pro fit, c o m p e titio n , and p ricin g . In a d d itio n to text and cases, current business publications are utilized.
Modern Economic Society. (Economics 101.) C redit three hours. Required. Professors Dowd and Galenson, Associate Professors S taller and Bickel, and assistants.
Centers on the determ inants of aggregate econom ic activity. The main areas studied are the monetary and banking systems, the com position and fluctuations of national in­ come, and the m ajor conditions of econom ic growth, all as influenced by monetary, fiscal, and other policies.
Modern Economic Society (Economics 102.) C redit three hours. Required. Prerequisite, E cono m ics 101. P rofessors Adam s and Morse, Associate Professor Hohenberg, Assistant Professor Bussmann, and assistants.
A survey of the existing econom ic order, w ith particular emphasis on the salient char­ acteristics of the modern Am erican economy. C oncentration is on explaining and evaluat­ ing the operation of the price system as it regulates production, distribution, and con­ sum ption, and as it is in turn m odified and influenced by private organization and gov­ ernm ent policy.
* Hotel Adm inistration 243-244 may be sub­ stituted for Econom ics 101-102.

Suggested Courses in Economics in Other Colleges
Of the large num ber of courses in econom ics open to hotel students, only those frequently taken by them are described here. Full de­ tails regarding the others are given in the Announcem ents of the College of Arts and Sciences, College of A griculture, and Gradu­ ate S chool of Business and P ublic Adm inis­ tration. Hours and instructors are to be announced each term.
Intermediate Microeconomic Theory. (Eco­ nomics 311.)
Intermediate Macroeconomic Analysis. (Eco­ nomics 312.)
Economic History of Modern Europe. (Eco­ nomics 322.)
Money and Credit. (Economics 331.)
Macroeconomic Policy. (Economics 338.)
Industrial Organization. (Economics 351.)
International Trade Theory and Policy. (Eco­ nomics 361.)
International Monetory Theory and Policy. (Economics 362.)
Economic Development and Sociopolitical Modernization. (Economics 371.)
Economic and Business History. (Business and Public Administration 375.)
Competitive Behavior and Public Policy. (Bus­ iness and Public Administration 377.)
Prices. (Agricultural Economics 315.)
Economics of Managerial Decisions. (Agri­ cultural Economics 328.)
Economics of Wages and Employment. (In­ dustrial and Labor Relations 241.)
Finance
Financial Interpretation and Measurements. (Hotel Accounting 283.) C redit three hours. Open to upperclassmen who have had Hotel A ccounting 82. A ssistant Professors Lesure and Fisher.
An exam ination of the financial statements of several types of businesses in the hospi­ ta lity industry. The methods of analysis are discussed, including cash budgeting, fore­ casting of revenue and expenses, capital ex­ penditure planning, and break-even point studies. The case study method w ill be used.

Finance, Food Facilities Engineering 29

Financial Planning. (Hotel Accounting 284.) C redit three hours. Open to upperclassmen who have taken Hotel A ccounting 82. A ssist­ ant Professor Dunn.
An introduction to the methods used to finance an en terp rise, in c lu d in g m anagem ent of assets and determ ination of the uses and sources of funds. Through extensive use of case studies, emphasizing financing problems in the ho spitality industry, the students de­ velop a basis fo r determ ining a suitable re­ turn on investment.
Seminar in Financial Management. (Hotel Ac­ counting 285.) C re d it tw o hours. Open to seniors with perm ission of the instructor. Assistant Professor Lesure.
Financial problem s associated with the purchase, expansion, and construction of public housing, feeding, and recreational fa­ c ilitie s in a ty p ic a l com m unity are studied and discussed. Phases include purchasing a business, planning and constructing facilities, preparation and use of special reports, pri­ vate versus public financing, bankruptcy, re­ organization, consolidation, and taxation.
Investment Management. (Hotel Accounting 241.) C redit two hours. Hotel elective. Open to Juniors, seniors, and graduate students.
A survey of investment opportunities and the methods of analysis used by business and the individual to determ ine the best use of investm ent funds. Special em phasis is placed on the stock and bond markets, in­ cluding security po rtfolio management.
Tax Basis for Managerial Decisions. (Hotel Accounting 242.) C red it one hour. Hotel elective. Open to juniors, seniors, and gradu­ ate students. P rerequisite, Financial Manage­ m ent 240, H otel A c c o u n tin g 81 o r the eq u iv­ alent.
A discussion of the aspects of management which are influenced by the federal income tax regulations. The course examines the types of decisions available to management in plan ning fo r revenues and expenses. W hile reference tc the tax form s is made, the course is a survey rather than a technical presentation.
Financial Economics. (Hotel Administration

461.) Three hours. Required. A ssistant Pro­ fessor Chase.
An objective study of managerial and tech­ nical problem s involving num eric solutions. S pecial em phasis is placed upon the mathe­ matics of finance as applied to investm ent decisions. Students use the Cornell Hotel Adm inistration Sim ulation Exercise involving com puters during the term.
Suggested Courses in Finance in Other Colleges
Many other courses in finance are open to hotel students who have com pleted the re­ quired basic six hours in econom ics. Full d e ta ils regarding the others are given in the Announcements of the College of Arts and Sciences, College of Agriculture, and Gradu­ ate S chool of Business and P ublic A dm inis­ tration. Hours and instructors are announced each term.
Public Finance: Resource Allocation. (Eco­ nomics 335.)
Corporate Financial Management. (Business and Public Administration 128.)
Business Enterprise and Public Policy. (Busi­ ness and Public Administration 202.)
Business Policy and Economic Instability. (Business and Public Administration 376.)
Transportation: Rates and Regulations. (Busi­ ness and Public Administration 575.)
Courses Open to Students in Other Colleges
Financial Management. (Hotel Accounting 240.) C redit tw o hours. Not open to Hotel School students. Assistant Professor Diehl.
A survey course covering accounting prin­ ciples, financial statement analysis, and in­ come and payroll taxes. The course is de­ signed fo r the student who desires a general knowledge of the language of business and finance. May be taken with Hotel A ccounting 241 to in clud e the investm ent aspects of financial management.

Food Facilities Engineering
In addition to the general fa cilitie s of Statler Hall, the instruction in food facilities engineering has assigned for its exclusive use a large drafting room with extra large tables. Extensive catalog files are maintained covering the wide array of food and beverage service equipment. Numerous prints of lay­ outs, specifications and photographs of actual projects are studied as exam­ ples of fundamental design as well as details custom arily given on plans.

-S<E_dT / O ^ r> T K T & J L R

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Professor O. Ernest Bangs demonstrates principles of stainless steel fabrication in food service equipment to a class in Food Facilities Engineering.

Samples of fabricated equipment in cross-section illustrate preferred con­ struction methods. The kitchens of Statler Hall and of other campus food facilities provide examples of typical applications.
Especially planned courses dealing with mass feeding start with the first stages of development programming and continue through logical sequence into more advanced and detailed work. The student completing each course in this series gains step-by-step the foundation for planning his own food facility.

Course F.F.E. 361 Prelim inary Programming Analysis,
Planning, Design and Engineering F.F.E. 362 Equipment Layout and Design
F.F.E. 363 Food Facilities Engineering, S pecifi­ cations, Shop Drawings, and Con­ tract Supervision

Term Second to eighth
Fourth, sixth, eighth
Fifth or seventh

Preliminary Programming Analysis, Planning, Design, and Engineering. (Food Facilities Engineering 361.) C redit three hours. Hotel elective. Associate Professor Bangs.
Lectures deal w ith first-stage planning, w hich must be done by the ow ner o r his c o n su lta n t in the program m ing fo r any p ro je c t of mass feeding. The many factors which m ust be program m ed in order to satisfy all

principal objectives are outlined: site selec­ tion, market analysis, kind o f operation, mer­ chandising program, and surveys to determ ine the wants and needs of patrons to be served. Also included are research studies to resolve menu requirem ents, plan for the particular type of service to be em ployed, create de­ sired atmosphere, program functions of per­ sonnel, plan m aintenance, analyze adm inis-

Research in the quantity production of frozen cooked foods is carried through by students under the direction of instru cto r Clinton Rappole (center) in the School’s kitchen.
Frozen entrees are prepared in quantities ranging from 200 to 1,000 portions, frozen in a blast freezer, and held in freezer inventory for reheating and service in a dorm itory dining ha ll operated by the students. The newest models of convection and pulseinfrared heaters are used to heat food for service.
Records are kept of each food item ’s popularity for menu planning and also to gauge the number of portions to be produced and frozen to meet future needs. A careful record is kept of food and labor costs to ascertain the relative efficiency of the program.

32 Food Service Management

trative objectives, and develop the m ajor prospectus. Pro form a studies and feasibility research round out the coverage.
T e xtboo ks and la b o ra to ry w o rk in clud e (1) studies of qualitative and quantitative meth­ ods of equipm ent and systems evaluation to determ ine the functions thereof and to teach the proper use, care, and maintenance of all principal food production and service fa c ili­ tie s ; (2) research to evaluate and determ ine the type, size, capacity, quality, and quantity of all equipm ent that is to be selected a n d /o r th a t is to be custom designed and engi­ neered; (3) d e term in ation o f a ll fa c to rs p e rti­ nent to the overall project such as the archi­ tectural, structural, electrical, and mechanical features w hich must be com plied with, plus consideration of applicable standards and codes that may affect equipm ent selection and the food fa c ilitie s layout; (4) sche m atic sketch studies of equipment, w ork center, departments, and the overall food production and service fa cilitie s in preparation o f the prelim inary layouts for the developm ent of a master plan. Term project involves research and drawing time to make detailed prelim i­ nary equipm ent layouts with other required d e scrip tiv e draw ings fo r the eq uipm e nt to be custom built.
Equipment: Layouts, Design, and Working Drawings. (Food Facilities Engineering 362.) Credit three hours. Hotel elective.1 Prerequi­ site, Food F a c ilitie s E ngineering 361 o r per­ mission of instructor. Associate Professor Bangs.

Lectures, research, and laboratory w ork are centered in the student’s project thesis. Each student program s, plans, and develops a c om plete p ro je ct. T h is involves stud y: (1) to research the project program and draw up the prospectus; (2) to se le ct and design e q uipm e nt; (3) to de velop layout stud ies and com plete the master plan (prelim inary rend­ e rin gs); (4) to de velop w o rkin g draw ings (contract drawings), including equipm ent and architectural plans, m echanical plans, equip­ ment detail drawings, and equipm ent sched­ ules w hich are required fo r bidding, fab rica­ tion , c o n s tru c tio n , and in s ta lla tio n ; (5) to budget estim ate and a review o f fe a sibility studies.
Food Facilities Engineering: Specifications, Shop Drawings, and Contract Supervision. (Food Facilities Engineering 363.) C redit three hours. Hotel elective. P rerequisite, Food Facilities Engineering 362. Associate Profes­ sor Bangs.
Lectures, research, and laboratory w ork include the areas of methods and detailed facilities engineering. This involves studies of general and item ized specifications, bid analysis and awarding of contracts, checking and approving shop drawings, field super­ vision, inspection, field conferences, punch lists, approval for acceptance of all facilities, and operational instruction.
1. T his course may be counted as three hours of Hotel Engineering electives.

Food Service Management
Statler Hall provides excellent facilities fo r instruction in all aspects of foods; in the purchasing, storage, preparation, and service of foods as well as of wines and liquors; and in basic science. Among the fa cilitie s are: (1) the “ Oscar of the W aldorf” lecture room, a sloping-floor auditorium seating 133, equipped with a laboratory demonstration table, sink, and roll-away range; (2) two elementary food laboratories, each accom m odating twenty students and each equipped with twenty stoves and twenty sinks as well as extensive stainless steel w ork spaces and all necessary m echanical equipm ent; (3) a forty-place basic chemistry laboratory and a forty-place laboratory for the study of the scientific applications of chemical and physical principles to food production; (4) a lecture dem onstration area fo r instruction in the selection and grading of meats, poultry, and fish; (5) a laboratory fo r cutting and por­ tioning meats, poultry, and fish, supported by extensive refrigerator and freezer storage units, power equipment, and testing devices; (6) a series of experi­ mental kitchens fo r the testing of recipes and procedures; (7) an especially designed blast freezing chamber; and (8) the practice kitchens of the Statler Inn where the students prepare, under instruction, the food fo r the various Statler Inn and Statler Club dining rooms, which have seating totaling 1,000.
These kitchens are laid out to function both as quantity food production

Faculty roundtables confer often on the relation of classroom instruction to new industrial developments. The group shown in the photograph has recently returned from a visit to M arriott Corporation’s new food commissary. (Left to right) Professor Robert W. Chase, Cdr. Leslie Bond U.S.N. (Ret.), Professor M yrtle H. Ericson, Dr. Laura Lee W. Smith, and Dr. J. J. Wanderstock.

centers and as training centers fo r prospective hotelmen and restaurateurs learning food production on a large-quantity basis. The equipment, all of comm ercial size and of the latest design, duplicated in gas and electricity, is so varied that the student has the opportunity to use and to analyze a wide range of modern kitchen appliances. The student lounge kitchen is designed for the use of students in support of their daily coffee hour and th eir parties
and receptions. All of these laboratories are for the exclusive use of the School’s hotel and
restaurant students. They are designed and equipped especially for their particular teaching functions.
Regulation uniform of white coat, apron, and chef’s cap is furnished by the student and is required fo r the first food laboratory.

Food Management
Commercial Food Management: Survey. (Ho­ tel Administration 101.) C re d it three hours. Required. Associate Professor C hristian, Mr. Rainsford.
Provides an in tro d u c tio n to the fundam en­ tals of com m ercial food preparation, nutrition, product identification, and storage. Presents the current methods and principles of food production as practiced by the food service industry. Students obtain classroom instruc­ tion, dem onstrations, and sm all-quantity lab­ oratory practice. Food management experi­ ence is obtained by p e riodica lly operating the Rathskeller of S tatler Inn, where faculty and the ir guests dine. Phases covered, on a rotating basis, include menu planning, requi­ sitioning, pricing, preparation, serving, sani­ tation, and perform ance evaluation.
Quantity Food Production: Management of the Operation. (Hotel Administration 201.) C redit four hours. Required. Prerequisites, Hotel A d­

m in is tra tio n 120, 214, 215, 220. Messrs. Bond, Rappole, Hagenmeyer and Morgan.
Large qu antity food p ro d u ctio n in the S tatler Inn kitchen of luncheons and dinners served to 200 to 350 patrons. The student manager for the week plans the menus, pre­ pares food requisitions, supervises prepara­ tion and service, and subm its a report and analysis on his operation. Discussion periods review p rin c ip le s and m ethods a p plied in laboratory periods. Quality and cost controls are emphasized. The use of standardized form ulas and techniques in relation to non­ standardized practice is dem onstrated. The use of, and present value of, convenience foo ds is investigated u n d e r' p ro fit and loss conditions. The in-house preparation, storage, and sale of frozen entrees is performed by each student. The developm ent, testing, and m erchandising of standardized entree recipes is experienced by each student. Sanitary, safe, and econom ical uses of food and of equipm ent as well as preparation and serving space are stressed.

34 Food Service Management

Students have one meal in the cafeteria on laboratory days.
Quantity Food Production: Management of the Operation. (Hotel Administration 201A.) C redit two hours. Perm ission of the instructor is required. Mr. Bond.
This course, plus Hotel A dm inistration 202 o r 203, may be subm itted fo r Hotel A dm inis­ tra tio n 201 by stud ents w ho can present e vi­ dence of extensive experience in quantity food preparation. S tudents have one meal in the cafeteria on laboratory days.
Chemistry
Chemistry. (Hotel Administration 214-215.) Credit three hours per term. Throughout the year. Required. Prerequisite, high school chem istry. Professor Smith and staff.
The im portant principles and concepts of inorganic and organic chem istry are covered w ith special consideration o f the chem istry of foods. The second term places the empha­ sis on organic and colloid chem istry with laboratory exercises in the experim ental study of foodstuffs.
Food Preparation
Food Preparation. (Hotel Administration 220.) Credit three hours. Required. Prerequisites, Hotel A d m in is tra tio n 101 o r its equivalent; Hotel Adm inistration 206 is desirable. Pro­ fessor Ericson and Mr. Herrmann.
An advanced foods course w hich gives ex­ perience in c u rre n t m ethods and p rin c ip le s of food preparation, nutritive value, variety and garnish of foods adapted to hotel and restaurant service. Special em phasis is placed on sm all and large quantity recipe develop­ ment.
Classical Cuisine. (Hotel Administration 202.) C redit two hours. Hotel elective. Prerequisite, Hotel A d m in is tra tio n 201 o r e q uivalen t e x ­ perience.
International hotel cusine is system atically presented in th is course. The correct utiliza­ tion of the anim al carcass and o f plant life is dem onstrated through the skillful preparation of a great variety of food.
The em phasis is on unusual appetizers, fish, shellfish, other entrees, poultry, and game, w ith the appropriate garnishing and some exhibition desserts. The student has the op p o rtu n ity to observe preparation s k ill in detail, participate, w rite recipes, watch cor­ rect service, and taste the prepared food.
Smorgasbord. (Hotel Administration 203.) Credit tw o hours. Hotel elective. Prerequisite, Hotel A dm inistration 201.

The laboratory consists of planning, requi­ sitioning, preparing, and serving the food for an e lab ora te bu ffet in S ta tle r Inn. In d is ­ cussion periods principles and methods ap­ plied, with emphasis on quality, cost control, use of available facilities, labor, skill, and equipm ent fo r a profitable operation are re­ viewed. The student has the opportunity to taste and criticize the food prepared.
International Hotel Cuisine. (Hotel Adminis­ tration 205.) C redit three hours. Hotel elec­ tive. Open to upperclassmen and graduates. Professor Bernatsky.
International hotel cuisine is system atically presented. The correct utilization of the ani­ mal carcass and of plant life is demonstrated through the skillfu l preparation of a wide variety of food. The student has the oppor­ tun ity to observe preparation sk ill in detail, w rite recipes, watch correct presentation and service, and taste the prepared food.
Catering for Special Functions. (Hotel Ad­ ministration 254.) C redit tw o hours. Hotel elective. Professor Bernatsky.
The system atic presentation of catering to special functions. Emphasis is placed on maximum sales potential through use of exist­ ing facilities. Lectures and dem onstrations on banquet layout, menus, service, and sales.
Sanitation in the Food Service Operation. (Hotel Administration 221.) C redit one hour. Hotel elective. Mr. Rappole.
The causes and prevention of food poison­ ing are stressed. Included are the aesthetic, m oral, and legal re s p o n s ib ilitie s involved in presenting sanitary food to patrons as w ell as the profit and loss factors. Emphasis is placed on the current problem s confronting the in­ dustry with recent food developm ents as they relate to sanitation.
Menu Planning.* (Hotel Administration 124.) C redit one hour. Hotel elective.
Principles of menu planning fo r hotels, restaurants, clubs, and institutional service, with emphasis on history and development, types and uses, form at and production, and p ric in g .
Food Purchasing
Managerial Aspects of Purchasing. (Hotel Ad­ ministration 118.) C redit two hours. Hotel elective. Open to junio rs and seniors. A ssoci­ ate Professor C hristian.
* Courses marked with an asterisk are given in alternate years o r as the demand requires. O ther courses are ord in a rily given at least once a year, but in any case offerings are ad­ justed to the requirements.

First-year students learn both sm all and large quantity food preparation and servici In an elementary Food Management class (opposite), Professor Vance A. Christia demonstrates how stock is made from browned beef bones. The containers to his rigI hold commercially prepared stock and sauce bases.

Advanced food management students actually manage a school cafeteria serving 200 students. Each, as manager, takes turns in planning the menu, issuing purchase orders, and supervising food preparation and service. He also prepares a p ro fit statem ent to “ ownership” and delivers an oral report on his operation. In the photograph, Commander Leslie E. Bond, U.S.N. (Ret.), conducts a m anagerial critique as the instructor.

36 Food Service Management

Survey of the problem s of purchasing meat, fish, poultry, canned products, fresh and frozen produce, dishes, and utilities. Speak­ ers are leading managers and purveyors from the com m ercia l foo d industry. In ad d itio n to lectures and class presentation, careful study is given to the w riting of a purchasing manual and to a to u r of current markets.
A Survey of Convenience Foods. (Hotel Ad­ ministration 204.) C redit tw o hours. Hotel elective. Prerequisites, Hotel Adm inistration 101, 214, 215 and perm ission of the instruc­ tor. Associate Professor Christian.
Methods of food preservation are reviewed with special em phasis on the place of pre­ pared foods in the com m ercial food opera­ tion. The student serves and evaluates pre­ pared hors d ’oeuvres, salads, soups, entrees, desserts and vegetables from the standpoints of quality, cost, and menu adaptability.
A two-day tou r of convenience food restau­ rants and packing plants w ill be conducted.
Meat Science and Management. (Hotel Ad­ ministration 206.) C red it three hours. Re­ quired. Professor W anderstock.
Deals with the m ajor phases of meat, poul­ try, and fish from the hotel, restaurant, club, and institutional standpoints; nutritive value, structure and com position, sanitation, selec­ tion and purchasing, cutting, freezing, portion con trol and specifications, cooking, carving, and m iscellaneous topics. Required three-day field trip to visit purveyors in New Y ork City included. Estimated cost fo r this trip ranges between $30 and $40.
Handling and Marketing Vegetables. (Vege­ table Crops 212.) C redit three hours. Hotel elective. Professor Hartman.
P rinciples and procedures involved in the distribution, processing, and quality m ainte­ nance of vegetables from harvest to the u lti­ mate consumer. Development, validation, and use, present and prospective, of instrum ental m easurem ents o f co lo r, texture, and fla vo r in vegetables. S pecifications, purposes, and u til­ ization of quality standards by food- and health-control governm ental agencies, by food manufacturers, and by research organizations.
Economic Fruits of the W orld.* (Pomology 301.) C redit three hours. Perm ission of the instructor required to register. Hotel elective. Professor Smock.
The more im portant subtropical and tropical fru it species such as citrus, banana, mango, coffee, and cacao are dealt with. M orphology,
* C ourses m arked w ith an aste risk are given in alternate years or as the demand requires. O ther courses are ordinarily given at least once a year, but in any case o ffering s are ad­ justed to the requirements.

physiology, and adaptation to clim ate are stressed rather than details of culture. A broad view of w orld pom ology is given.
Food Research
Special Problems in Food. (Hotel Administra­ tion 353.) S pring term . C red it one hour. Per­ mission of instructors required. Prerequisites, Hotel A dm inistration 101, 220, 206, 214, 215, and 201. Professors Ericson and W anderstock.
A sem inar course for upperclassmen and graduate stud ents designed to exam ine in detail various aspects of food and food serv­ ice in hotels, restaurants, clubs, and related fields.
Related Courses in Other Colleges
Introductory Biochemistry. (Biochemistry 231.) Credit three hours. Prerequisites, Chemistry 104 or 108, or the equivalent. Professor W illiam s.
A brief survey of organic chem istry as re­ lated to biological com pounds and a discus­ sion of biochem ical reactions associated with the m etabolism of anim als, plants, and m icro­ organism s. Especially designed as a general course for four-year students.
Perspectives in Human Nutrition and Food. Human Nutrition and Food 115A.) C redit three hours. Hotel elective. Assistant Pro­ fessor Devine.
An introduction to the field of human nutri­ tion and food focused on the mutual relation­ ships between man and his biological and physical environm ent. Includes study of hu­ man nutritional needs; problem s encountered in providing food to meet nutritional needs; relationships among man's physiological needs, his social-cultural system, his food, and the significance of these relationships to the attainm ent of health.
Human Physiology. (Biological Sciences 210.) Credit three hours. Prerequisite, previous courses, in e ith e r co lle g e o r high scho ol, in biology and in chem istry; Chem istry 108 or the equivalent.
Basic concepts of human anatom y and phy­ siology w ill be presented to provide the groundw ork for the understanding of the functioning of the human body in health and disease. Emphasis w ill be placed on the rela­ tionship of human physiology to problem s of public health and contem porary living. The individual system, such as cardiovascular, gastrointestinal, neurological, endocrine, renal, etc., w ill be discussed singly and in correla­ tion w ith each other. Guest lecturers w ill be invited as appropriate.

Food chemistry courses enable students to deal effectively with the technical aspect o f food preparation. Professor Laura L. Smith is explaining the m olecular structure c water-soluble pigments in fruits and vegetables.

38 Language, Communication, and Cultural Courses

Hospital Administration
Students enrolled in the School of Hotel Adm inistration who look forw ard to w orking in the hospital field may enroll in courses offered in C ornell’s Sloan Institute of Hospital Adm inistration, which is supported by a grant of $750,000 from the Alfred P. Sloan Foundation. Complete details of the courses are given in the Announcement of the Graduate School of Business and Public A d m in is tra tio n .

Hospital Food Service Administration. (Hotel Administration 223.) C redit two hours. Hotel elective. Open to seniors and graduate stu­ dents.
A com prehensive course relating food serv­ ice operation to general hospital management. Lectures cover hospital organization and the im portance of dietary programs; management of the dietary department; food service oper-

ation and con trol. Instruction is given by per­ sonnel provided by the Am erican Hospital A ssociation, the Am erican D ietetic A ssocia­ tion; the New Y ork State College of A gricul­ ture; the Sloan Institute of Hospital A dm in­ istration, College of Business and Public A d­ m inistration; A utom atic Retailers o f Am erica; and the School of Hotel Adm inistration.

Housekeeping Administration
Students who graduate from the School of Hotel Adm inistration have covered the basic instruction which qualifies them to become executive house­ keepers. Several graduates, most of them women, are administrative house­ keepers in large hotel systems. To the School’s regular curriculum , it is suggested that students wishing to obtain further knowledge of textiles add courses made available in the College of Human Ecology.
During the summer, the School provides several short courses approved by the National Executive Housekeepers’ Association, which lead to professional certification by that organization.

Interior Design
The elements of interior design are included as part of two advanced courses in Properties Management— Seminar in Hotel Construction and Renovation and Seminar in Hotel Lighting and Color— for which the course content and prerequisites fo r enrollm ent are given on p. 42. Students may also count as free electives certain elementary courses in design offered by the Depart­ ment of Design and Environmental Analysis of the College of Human Ecology.

Language, Communication, and Cultural Courses
An extensive variety of courses in com m unication, in the fluent use of foreign language, and in cultural courses, is open to election by hotel students. Thus students are encouraged to acquaint themselves with other disciplines by taking full advantage of the 24 free elective hours of the 120 hours required fo r graduation. Full details of the courses open to hotel students w ill be
Menus are b u ilt around meat, poultry, and fish. Professor J. J. W anderstock explains the relative desirability of the various cuts which can be made from a beef hindquarter.

40 Military Training
found in the Announcements of the College of Arts and Sciences; College of A rchitecture, Art, and Planning; College of Human Ecology; and in special program s organized each year such as the Program on Science, Technology, and Society.

The Freshman Humanities Program
To replace its traditional freshman English com position program of six hours credit, the U niversity has recently inaugurated a series of sm all discussion and w riting courses in the hum anities w hich are conducted jo in tly by ten departm ents in the College of A rts and S ci­ ences. The aim of the new program is tw o­ fold : to offer the incom ing student a wide variety of subjects from w hich to choose, and to provide him w ith the opportunity of relating his written assignments directly to the subject areas w hich prim arily interest him. The courses are uniform only in the sense that all of them require intensive practice in com ­ po sitio n and th a t the e n ro llm e n t in each sec­ tion is lim ited to twenty students.
To satisfy the Freshman Humanities require­ ment, each student must elect any two (but no more than two) of the courses. Each stu­ dent is expected to enroll in one of these courses during the fall sem ester and in an­ other during the spring sem ester of his first year of residence. Each course carries three hours of credit. A course used in satisfying the Freshman Humanities requirement may not be used in satisfying the D istribution or language requirem ent. S upplem entary info r­ m ation about the program and specific in­ structions about registration procedures w ill be m ailed separately to all incom ing freshmen in A pril or May.
Oral Communication. (Communication Arts 301.) C redit three hours. Fall term lim ited to junio rs and seniors; spring term open to sophom ores, junio rs and seniors. Professor Freeman, Associate Professor Martin and As­ sistant Professor Barwind.

Training and experience in the theory, prep­ aration, presentation, and evaluation of oral topics. Designed to encourage interest in public affairs and to develop self-confidence. Individual appointm ents are scheduled to counsel the students in principles of effective self-expression.
Foreign Languages
The m astery of a foreign language is a mark o f. a w ell-educated man or woman. For the hotelman a second language is particularly desirable. A t Cornell the foreign languages are taught by modern methods that place special em phasis on speaking and under­ standing the spoken language. The daily classes are kept small. Native speakers and playback machines are extensively used.
French, Elementary Course. (French 101.) C redit six hours.
German, Elementary Course. (German 101.) C redit six hours.
Italian, Elementary Course. (Italian 101). C redit six hours.
Japanese, Elementary Course. (Japanese 101.) C redit six hours.
Portuguese, Elementary Course. (Portuguese 101.) C redit six hours.
Russian, Elementary Course. (Russian 101.) Credit six hours.
Spanish, Elementary Course. (Spanish 101.) C redit six hours.

Military Training
As a land grant institution chartered under the M orrill A ct of 1862, Cornell has offered instruction in m ilitary science fo r more than ninety years. This instruction is provided through the ROTC programs of the three m ilitary departments, the Army, the Navy, and the A ir Force.
The ROTC programs offer to a male student the opportunity to earn a commission while he is com pleting his education, thus enabling him to fulfill his m ilitary com m itm ent as an officer rather than through the draft. To obtain a commission in one of the armed services, a student must com plete a fouryear course of study in an ROTC program and meet certain physical and mental requirements. Upon graduation, he then receives a commission and

Properties Management 41
serves a required tour of active m ilitary service. Participation in ROTC is voluntary. Interested students must enroll in the fall term of the freshman year, since four years of ROTC are required to qualify for a commission. Detailed inform ation concerning the ROTC programs is provided in a separate Announcement, Officer Education.
Physical Education and Athletics
The distinctive feature of athletics and physical education at Cornell is the de-emphasis of the spectator sports like big-time varsity football, and the emphasis on participation by the average student in all-around varsity and intramural sports. The objective is to get every student into an athletic activity of some sort rather than to develop a small group of varsity athletes.
All undergraduates must take four terms of work in physical education. Ordinarily, the requirem ent must be completed in the first two years of resi­ dence; postponements are to be allowed only by consent of the University Faculty Committee on Requirements fo r Graduation. The requirem ent in physical education is described in further detail in the Announcement of General Inform ation. The courses offered are described in publications made available to students by the Department of Physical Education.
Cornell supports an unusually wide range of intercollegiate sports, twentynine in all, five more than the average Ivy League institution and tw ice as many as most state institutions. Cornell furnishes the equipm ent and uniform s for these teams and provides the supervision, the coaches, the officials, the playing fields, and the travel expense. But comprehensive as is the inter­ collegiate activity, it is com pletely overshadowed by the less formal, but more interesting and healthful, intram ural program. Under this program 1,556 con­ tests in twenty sports among 651 teams organized into sixty-five leagues were held during the fall, winter, and spring of 1969-1970. Over 10,000 participants were involved. This extensive intramural program brings hundreds of students onto the playing fields every afternoon where the emphasis is less on the score than on having wholesome fun and exercise out of doors.
Hotel students field a number of teams representing the School for intra­ mural competition on the campus, and most of them as individuals appear at one time or another on interfraternity or interdorm itory teams.
Properties Management
For instruction in the field of hotel, motel, and restaurant physical facilities management, the entire building is used as a large laboratory. In addition Statler Hall has especially designed and equipped lecture rooms, two drafting rooms, and three especially equipped laboratories, all used exclusively for studying, demonstrating, and testing the mechanical equipment and building components typically used in hotels and restaurants.
A variety of scale models and prints of many actual building floor plans, guest room arrangements, dining room seatings, and kitchen layouts are utilized in the laboratory work on building construction and operation. Equip­ ment includes fire fighting equipment, full-size bathroom units, plumbing fix-

42 Properties Management

tures, pipe fitting equipment, hot water heaters, air conditioning, fan equip­

ment, an oil-fired boiler, motor generator sets, alternating and direct current

motors, electrical control equipment, wiring devices, meters, illumination

equipment, and mechanical refrigeration testing units including compressors,

condensers, and refrigeration controls. Plans and specifications, as well as

catalogs, are used fo r supplem entary references in hotel and motel planning.

In properties management, a total of twelve hours is the required minimum

consisting of four three-hour courses. Courses in properties management

chosen beyond the twelve total required hours may be counted as Hotel

electives. See Food Facilities Engineering section fo r additional courses in

restaurant and kitchen planning. The recommended sequence fo r continuity

of instruction is:

Fall Term

Spring Term

Second Year (either term) ......................... P.M. 460

P.M. 460

Third Y e a r ...................................................... P.M. 462

P.M. 463

Third or Fourth Y e a r ................................... P.M. 464

Fourth Year Only .......................................... P.M.265, 466

P.M. 466, 468

Instruction by Professors Compton, Broton, Chase, Bangs; Mr. Cole; and

assistants.

Fundamentals of Facilities Management. (Prop­ erties Management 460.) C re d it three hours. Required.
Basic architectual and m echanical graphics including freehand sketching. Drafting funda­ mentals are em ployed. Interpretation of graph­ ical presentation and technical com m unica­ tion, including specifications of material se­ lection, as related to hotel and restaurant p roblem s.
Mechanical and Electrical Problems I and II. (Properties Management 462-463.) C redit three hours each term. Prerequisite, Proper­ ties Management or Hotel Engineering 461. Must be taken in fall-spring sequence. First term prerequisite to second. Required.
Restaurant Planning and Construction. (Prop­ erties Management 464.) C re d it three hours. It is suggested that this course be taken after Properties Management 463, although stu­ dents entering the School during the spring term with advanced standing, or other quali­ fied no nhotel students, may also re gister in this course with permission of the instructor.
Materials and methods of building, construc­ tion, repair, and m aintenance. Kitchen equip­ ment and layout. Emphasis is on trade prac­ tices, building codes, cost estim ation, and management re sponsib ility in w orking with professional planners.

Seminar in Hotel Planning. (Properties Man­ agement 265.) Credit three hours. Lim ited to seniors and graduates in good academ ic standing. Prerequisite, Properties Management (or Hotel Engineering) 463.
A pro je ct course in design of the layout for a proposed hotel, from feasibility study through plans and specifications, em phasizing site solution, flo o r plans, guest room layouts, and the selection and arrangement of equip­ ment in all of the various departm ents.
Seminar in Hotel Guest Room Design, Con­ struction and Renovation. (Properties Man­ agement 466.) C redit three hours. P rerequi­ site, Properties Management (or Hotel Engi­ neering) 463.
A project course exam ining in depth the problem s related to construction, renovation design, and decor of hotel guest rooms.
Seminar in Hotel Lighting and Color. (Prop­ erties Management 468.) C redit three hours. Prerequisite, P roperties Management (or Hotel Engineering) 463. This course is offered when there is sufficie nt dem and. P erm ission of the instructor required p rio r to registration.
A project course exam ining in depth the theory and application of light and color to hotel and restaurant situations.

Current trends in guest room design are analyzed in a student seminar. The three dimensional mockup of room and bath in quarter size is designed to provide maximur living space within the area.

Student Activities
Students enrolled in the four-year course in hotel adm inistration are members of the Cornell University undergraduate body. As such they participate in all the customary student activities; they represent the University on athletic teams, are members of the musical clubs, are cadet officers in the three Reserve Officers Training Corps, and hold office on the boards of student publications. They are eligible to membership in the social fraternities and in the appropriate honorary fraternities.
Hotel students also conduct among themselves a number of special enter­ prises in addition to those of the University as a whole. Every student is eligible to membership in the Cornell Hotel Association. By student election, upperclassmen who distinguish themselves in student projects win member­ ships in Ye Hosts, the recognition organization of the School. Ye Hosts acts as a reception committee for the new students and for visiting hotelmen.
Under the auspices of the Cornell Hotel Association, informal teams are organized to represent the School in intram ural sports, a predom inant feature of Cornell athletic activity. The annual Hotel Ezra Cornell weekend is a project in which the students organize and finance a hotel operating com­ pany, take over Statler Hall, and open and run it as a hotel with all the appropriate ceremony. They organize without faculty assistance a regular three-day convention program, including symposia, workshops, and ad­ dresses with an appropriate concom itant array of social events, receptions, breakfasts, luncheons, buffets, cocktail parties, and dinners, fo r which all the planning, preparation, and service are student projects executed with the with the greatest finesse. In attendance are the presidents of the leading group hotel and restaurant organizations; and the chief executives, operators, and managers of hotels, restaurants, and institutions of all types.
In 1969, the Cornell Hotel Association initiated a series of student-industry seminars. During the first seminar, students met with officers of the American Hotel & Motel Association and leaders of major hotel systems to learn first hand of industry’s objectives and problems. During the second seminar, they met with officers of the National Restaurant Association and with executives of leading food service organizations. Among the developments proposed by industry is a management internship fo r senior students w hich w ill involve a combination of job experience with classroom studies.
Each year a group of upperclassmen attends the convention of the New York State Hotel Association, visits the National Hotel Exposition, and makes a tour of inspection of metropolitan hotels. Groups also attend the National Restaurant Association C onvention/M idwest International Hotel & Motel Show in Chicago, the New England Exposition in Boston, and the Canadian Hotel and Restaurant Exposition in Toronto. The students participate in social functions associated with the conventions. With the alumni organization the

Student Activities 45
Cornell Society of Hotelmen they entertain at smokers and receptions the hotelmen who are attending the conventions.
A chapter of the Junior Hotelmen of America, and junior chapters of Les Amis d’Escoffier, the Hotel Sales Management Association, and the Club Managers Association of Am erica have been established in the student body.

Placement Service

More and more employers are seeking young people with specific training,

experience, and interest. In cooperation with the Cornell Society of Hotelmen,

the office of the School maintains an active and aggressive placem ent service

to assist students in obtaining hotel jobs during the summer and to assist

graduates in making contacts fo r permanent positions. A feature of the place­

ment work is the development of numerous contacts between students and

hotelmen through student-industry seminars, Hotel Ezra Cornell, and attend­

ance at hotel conventions and sim ilar functions. As a result, the students and

graduates have an extensive acquaintance among prospective employers.

A number of hotel and restaurant organizations offer “ internship” or

“ trainee” programs to the members of the junior and senior classes. While

the details vary among the organizations, all the programs contemplate a

year or more of training with experience in all the departm ents and with

supplemental instruction. In some cases, no com m itm ent is made by the

employer or the trainee beyond the period of training. In others, more definite

arrangements are made. Cooperating organizations have included Hilton

Hotels, Hotel Corporation of America, I.T.T.-Sheraton Hotels, Inter-Continental

Hotels, Stouffer’s, Hot Shoppes, ARA-Slater, and Saga Food Service.

The School and its work are known to all important hotel and restaurant

men. Many of these men contribute instruction either directly or through

members of their staffs. Consequently, Cornell hotel graduates have been well

received in the industry. Many of the graduates have themselves already

attained posts of sufficient importance to enable them to place some of their

younger associates. All these helpful contacts and the accomplishments of

the graduates have contributed to the placement record of the School: over

98 percent em ploym ent of graduates throughout its history, including the

depression years. All the graduates, every year, have had opportunities open

to them.

A recent survey of the earnings of the graduates of the School indicates

that their financial success is high in com parison both with that of the non­

college graduate in the hotel field and with that of college graduates in many

other fields where a degree is required. The average salary is about $16,500.

T
$

h10e0a,0v0e0ra. ge

beginning

salary

is

about

$7,900.

Salaries

reported

range

to

over

The first Cornell hotel class was graduated in 1925 w ith eleven members.

On July 15, 1969, there were 2,860 living graduates. Cornell graduates have

given extensive leadership to th eir chosen profession. Henry A. Montague ’34

is past president of the National Restaurant Association; Roy Watson, Jr. ’48

is past president of the Am erican Hotel & Motel Association; Louis E. Rogers

’52 is past president of the Hotel Sales Management Association; Theodore

W. Minah ’32 is past president of the National College and U niversity Food

Services; and Edgar A. W hiting ’29 is past president of the Association of

Placement Service 47
College Unions. Many of them are presidents of their respective state hotel and restaurant associations.
Sim ilarly it w ill be noted that Cornell graduates are in highly responsible business positions with the large hotel groups: C. A. Bell, Jr. ’49 is vice president of adm inistration of Hilton Hotels International; J. Frank Birdsall ’35 is president of Treadway Inns; H. L. Dayton ’28 is president of Dayton Hotels; J. P. Duchscherer ’36 is general manager of the Radisson Manage­ ment Corporation; Paul Handlery is president of Handlery Hotels; L. P. Himmelman '33 is president of Western International Hotels; R. E. Holtzman '41 is president of Rockresorts; R. M. James ’54 is vice president of Master Hosts International; L. H. Lee ’30 is president of Lee Hotels Company; W. W. Lee, Jr. '36 is executive vice president and general manager of Howard Johnson’s M otor Lodges; A. B. M errick ’30 is president of the Roger Smith Hotels; E. R. M ilner ’55 is president of M ilner Hotels; Paul Sonnabend ’50 is executive vice president of Hotel Corporation of Am erica; Curt Strand ’43 is president of Hilton International; J. B. Tem ple ’38 is group senior vice president of Holiday Inns of Am erica; M. C. Warfel ’33 is vice president of Sheraton Hotels; and Roy Watson '48 is president of the Kahler C orporation.
Many of the country’s noted individual hotels are managed, and many are owned, by Comedians. In New York City, the St. M oritz is managed by J. N. Mados ’49. In Washington, the Mayflower, by J. F. Craver ’52 and the Hilton, by John N orlander '53. In Chicago, the Sheraton-Blackstone, by H. L. Rather ’52. In St. Louis, the Chase Park Plaza, by Lee Schoenbrunn ’40 and the Sheraton-Jefferson, by T. C. Deveau ’27, who is also district manager fo r the Midwest Division of Sheraton Hotels. In Houston, J. P. Kelly ’50 is vice presi­ dent and general manager of the Am erica; in Boston, R. W. Barger '56 is general manager of the Sheraton Boston; in Los Angeles, P. P. Fuller is general manager of the Sheraton West; in Honolulu, D. T. W. Ho ’64 is execu­ tive vice president of the llikai; in New Orleans, A. A. Casbarian ’62 is vice president and general manager of the Royal Orleans; and in Miami Beach, L. E. Rogers ’52 is executive vice president of the Fontainebleau.
Many foreign hotels are managed by Comedians: the Dome, Kyrenia; the Residency, Pretoria; the Macuto-Sheraton, LaGuaira; the Mainz Hilton, Mainz; the Schweizerhof and the Bristol-Kem pinski, both in Berlin; the Hanko, Fredrikstad; the Imperial, the Shiba Park, and the Okura in Tokyo; the Empress, Hong Kong; the El Mansour, Casablanca; the Oberoi Inter-Continental, New Delhi; the Singapore Hilton, and numerous other hotels around the world.
Likewise, many restaurants are managed by graduates of the School. J. H. Baum ’43 is president of Restaurant Associates Industries; E. S. Weber, Jr. ’52 is president of A & W International; J. W. McLamore '47 is president of Burger King Corporation; F. A. Hahn ’57 is vice president and general man­ ager, Howard Johnson’s Wholesale Division; P. C. Kilborn ’50 is senior vice president, Host International; C. A. McDonald ’55 is vice president of manu­ facturing, Stouffer Division of Litton Industries; B. M. Sack ’61 is general manager of Howard Johnson’s Fast Food Service Division; D. M. Kelly ’63 is vice president of I.T.T.-Jacques Restaurants. Many other Comedians hold executive positions in m ultiunit operations such as M arriott Corporation, Dobbs House, Marshall Field’s Restaurants, and Pope Cafeterias.

48 Placement Service
Among the large industrial food service companies, H. A. M ontague ’34 is chairman of the board of Greyhound Food Management; R. D. F lickinger ’47 is president of Service Systems C orporation; P. T. Yochum ’48 is president o f Servom ation-M athias; and Com edians also hold executive positions in ARA-Slater and Automatic Canteen.
Important hospitals, such as the Medical Center fo r Cancer and Allied Diseases, are administered by Comedians. College residence halls and din­ ing facilities directed by Comedians include those at Brown, Corned, Cali­ fornia, Duke, Harvard, Hawaii, Illinois, Minnesota, Pennsylvania, Princeton, San Francisco State, Stanford, Tennessee, Yale, and the Universities of Michigan and California at Los Angeles.
The contribution of Corned hotel alumni to allied fields is also outstanding.

Hotels and Motels
Northeast
A hnert, D. W. '67, M anager, Fernw ood Resort, B ushkill, Pennsylvania
A llis, A. B. '64, P ro je ct Planning C oordina tor, HCA Hotels, Boston, Massachusetts
A m sden, B. C. ’49, Innkeeper, H olida y Inn Downtown, Rochester, New York
A nagnost, C. J. ’65, Manager, C ollegetow n Motor Lodge, Ithaca, New York
A nderson, I. P. '59, A ssistant G eneral Man­ ager, Plaza Hotel, New Y ork City
A rehart, G. L. '66, M anager, S it ’n B ull Ranch, W arrensburg, New York
A uchte r, Miss M. L. ’63, A c tiv itie s D irecto r, Colton Manor H otel-M otel, A tlantic City, New Jersey
A uchter, P. R. '60, R esident Manager, C olton Manor H otel-M otel, A tlantic City, New Jersey
B acon, R. H. '34, Manager, Shawnee Inn, Shawnee-on-Delaware, Pennsylvania
Baker, M iss K. L. ’68, Food and Beverage Manager and Assistant General Manager, Charter House Hotel, Braintree, M assachu­ setts
Baker, Miss V. L. '47, D ire c to r o f H ousekeep­ ing, Inter-C ontinental Hotels, New Y ork City
Bantuvanis, G. M. ’51, President and Manag­ ing D irector, Hotel Gould, Seneca Falls, New York
B arbour, H. O., V ice P resident, Inter-C o ntinental Hotels, New Y ork City
Barger, R. W. '56, G eneral M anager, Sheraton Boston Hotel, Boston, Massachusetts
Barnard, C. C. '50, O w ner-lnnkeeper, Hotel Augustan, C obleskill, New York
Barnes, H. H. '58, C o n tro lle r, Treadw ay Inns & Resorts, Rochester, New York
B attles, K. P. ’49, O w ner-M anager, Sea C rest Hotel, Falmouth, Massachusetts
Beach, D. E. ’42, V ice P resident, Basin H arbor Club, Vergennes, Vermont
B ehringer, G. F. ’34, O w ner-M anager, S helter Island House, Shelter Island Heights, New York

Bell, C. A. '49, V ice President, H ilton Hotels International, New York City
Benetz, F. A., ’64, M anager, Benetz Inn, Quakertown, Pennsylvania
B ennett, J. V. '47, A ssistant to P resident, Hotel Pierre, New York City
B ennett, R. C. ’40, Innkeeper, Treadw ay Inn, St. Davids, Pennsylvania
Bevier, R. H. '32, M anager, B aker H otel, C hau­ tauqua, New York
B iles, D. M. ’52, G eneral M anager, Skytop Lodge, Skytop, Pennsylvania
B ird s a ll, J. F., Jr. '35, P resident, Treadway Inns C orporation, Rochester, New York
Buzby, W. J., II '49, S ecretary-Treasurer, H otel Dennis, A tlantic City, New Jersey
Canas, J. Y, '66, D ire c to r o f A d vertisin g, Hotel Corporation of Am erica, Boston, Massa­ chusetts
Carr, J. J. ’50, V ice P resident o f O perations, H oliday Inn D ivision, Federated Home and Mortgage, Inc., State College, Pennsylvania
C lark, D. W. '55, M anager, S tratton Mt. Inn, S tratton Mt., V erm ont
Coats, C. C. '33, O w ner-M anager, Sherw ood Inn, Skaneateles, New Y ork
Coley, W. S., Jr. ’51, N ation al Sales M anager, Howard Johnson’s A ccom m odation Group, New Y ork City
C onvery, L. P. '56, P resident, H arborside Inn, Edgartown, Massachusetts
Daesener, A. H. ’33, O w ner-M anager, A m e ri­ can Hotel, Freehold, New Jersey
D avenport, R. W. ’54, Innkeeper, The W hite Elephant, Nantucket, Massachusetts
Dee, J. C. ’67, G eneral M anager, C ranford M otor Lodge, Cranford, New Jersey
D iG iacom o, C. W. ’67, Innkeeper, H oliday Inn of Syracuse Downtown, Syracuse, New York
D ixon, R. N. ’60, V ice P resident and G eneral Manager, Crawford House Resort, Crawford, New Hampshire
D reier, F. ’37, P resident, D reie r H otels, New Y ork City
Ebersol, W. R. ’48, G eneral M anager, RitzC arlton, Boston, Massachusetts

Placement Service 49

Evatt, F. G., Jr. '34, M anager, Howard Johnson Motor Lodge, Bordentown, New Jersey
F a ircloug h, D. A. '58, O w ner-O perator, Cape Sojourn Motel, West Yarm outh, Massachu­
setts Fisher, F. X. '64, V ice P resident, Lo ew ’s
Hotels C orporation, New Y ork City Fischer, K. B. ’56, A ssistant M anager, Essex
House (M arriott), New Y ork City Fite, R. S. ’50, O w ner-M anager, C o lon ial Hotel,
Cape May, New Jersey Flem ing, K. W., Jr. '63, G eneral M anager,
Statler Hilton Inn, W illiam sburg, V irginia Fuller, J. D. ’29, V ice P resident, Hotel Man­
agement Division, Bing & Bing, Inc., New Y ork City G eller, A. N. '64, M anager, G ranit H otel & Country Club, Kerhonkson, New York Goff, J. B. '39, V ice P resident, Treadw ay Inns, Rochester, New York Gorm an, T. H. '49, G eneral Manager, DeW itt C linton Hotel, Albany, New Y ork G rossinger, P. L. ’36, P resident, G ro s s in g e r’s Grossinger, New York G uleserian, W. ’60, M anaging D irecto r, S her­ aton Commander, Cambridge, Massachu­
setts Gurney, F. H. ’46, N ortheast D ivision Manager,
Sheraton C orporation of America, Boston, M a ssachuse tts Hall, S. S. ’56, V ice P resident, Staff A c tiv itie s , Sheraton C orporation of America, Boston, M assachuse tts Hamm ond, N. G. ’65, Personnel Manager, Hilton International, New York City Harned, W. H. ’35, P resident, H oliday Inns of Greater Philadelphia, Philadelphia, Penn­ sylvania Harney, J. D. ’56, G eneral M anager and T reas­ urer, W hite Hart Inn, Salisbury, C onnecticut Harp, P. P. ’60, V ice P resident and G eneral Manager, Tuckahoe Inn, Marmora, New Jersey Healy, J. G. ’47, M anager, H otel Syracuse Country House and Northway Inn, Syracuse, New York Herrmann, W alter ’52, General Manager, Stat­ ler Inn, Ithaca, New York Holtzm an, R. E. ’41, P resident, R ockresorts, Inc., New Y ork City Jacob, R. M. '47, M anaging D irecto r, The Summ it Hotel, New York City Johnston, J. L. ’39, Manager, H otel Lenhart, Bemus Point, New York Keating, R. M. '63, V ice P resident-G eneral Manager, Jack O ’Lantern M otor Resort, W oodstock, New Hampshire K ellogg, B. F. '40, R esident Manager, P ocono Manor Inn, Pocono Manor, Pennsylvania Kerbel, A. S. '56, Innkeeper, H oliday Inn East, Binghamton, New York Koopm ann, N. P. ’53, Innkeeper, Treadway Inn, Lebanon, Pennsylvania Kummer, G. J. '56, Manager, Data Processing Division, Treadway Inns C orporation, Ro­ chester, New York

LaForge, C. A., Jr. ’57, President, W ayfarer Inns, Rhinebeck, New York
LaForge, Mrs. S. A. '57, A u d ito r, W ayfarer Inns, Rhinebeck, New Y ork
Langley, J. A. ’51, General Manager, Howard Johnson’s M otor Lodge, Springfield, New Jersey
Lee, W. W., Jr. '36, E xecutive V ice P resident and General Manager, Howard Johnson’s M otor Lodges, New York City
Lord, J. G. ’44, G eneral M anager, H olida y Inn, City Line, P hiladelphia, Pennsylvania
Mace, Mrs. H. L. ’58, V ice P resident, Lo okout Hotel, O gunquit, Maine
Mados, J. N. ’49, Vice President and General Manager, St. M oritz Hotel, New Y ork City
Maksik, I. B. ’59, Manager, S ingers H otel, Spring Valley, New York
M alam ut, G. P. '54, P resident, N ational Inns, Ltd., A tlantic City, New Jersey
M alam ut, L. J. '49, V ice P resident o f the Board, National Inns, Ltd., A tlantic City, New Jersey
M cNam ara, P. J. '35, E xecutive V ice P resident, H oliday Inns of G reater P hiladelphia, Penn­ sylvania
M cW illiam s, J. W. '53, O w ner-M anager, B rom ­ ley House, Peru, Verm ont
M e rrick, A. B. '30, P resident and M anaging D irector, Roger Smith Hotels, New Y ork C ity
M ille r, R. L. '49, Innkeeper, H olida y Inn, Bos­ ton, Massachusetts
Mino, R. G. ’50, Eastern R egional D irecto r, H ow ard Jo h n s o n ’s M o tor Lodges, New Y ork City
M itroff, A. P. ’42, P resident and M anaging Di­ rector, Brandon Inn, Brandon, Verm ont
M olter, R. ’56, G eneral M anager, Q ua lity Courts-Hasbrouck Heights Motel Corpora­ tion, Hasbrouck Heights, New Jersey
M orris, A. E. ’31, O w ner-M anager, A m erican Hotel, Bethlehem, Pennsylvania
M o rrison, J. A. '30, D ire cto r, Sales and A d ­ vertising, Holiday Inns of G reater Philadel­ phia, Pennsylvania
Parm ele, E. C. '59, A ssistant D ire c to r o f Fur­ nishings, Loew’s Hotels, New Y ork City
Pavelka, M. '58, P resident, Tennanah Lakeshore Lodge, Rcscoe, New York
P eterson, E. J. ’62, G eneral M anager, N autilu s M otor Inn, W oods Hole, M assachusetts
P ickel, R. D. '40, T o ur M anager, U.S.A., In te r­ C ontinental Hotels C orporation, New York City
Plank, G. C. ’68, D irector of M arketing, Food and Beverages, Sheraton Corporation, Bos­ ton, Massachusetts
Potter, J. A., Jr. '33, Convention Manager, Hotel McAlpin, New York City
P otter, J. E. '54, V ice P resident, ONA Hotel C orporation, New Y ork City
P ottle, G. W. ’41, M anager, Shoreham H otel, Spring Lake, New Jersey
P rince, C. O., Jr. ’50, Manager, A lle gha ny M otor Inn, Coraopolis, Pennsylvania

50 Placement Service

R anchil, K. A. '49, Innkeeper, Treadw ay Inn, Niagara Falls, New York
Read, J. L. '38, G eneral M anager, F a irfield M otor Inn, Fairfield, C onnecticut
R ogers, J. B. '38, V ice P resident and S uper­ vising Innkeeper, H oliday Inns of America, Moorestown, New Jersey
Roland, P. F. ’49, P resident, Lakeside M o tor Inn, Lake Placid, New York
Rosen, H. '61, R esident M anager, S tatlerHilton Hotel, Buffalo, New York
R ueck, K. A. ’62, M anager, New Hyde Park Inn, New Hyde Park, New Y ork
Saeger, E. J. ’51, O w ner-M anager, Edison Hotel, Rochester, New Y ork
Saltz, S. V. ’65, A ssistant M anager, Saltz H otel, Mt. Freedom , New Jersey
S cott, N. C. '63, O perator, S c o tt’s Motel and Downtowner M otor Hotel, Erie, Pennsylvania
S eipt, R. A. ’67, Innkeeper, H olida y Inn, Leo­ minster, Massachusetts
S in cla ir, J. G. '48, M anager, R oger Sm ith Hotel, W hite Plains, New York
S lutsky, C. A. ’62, M anager, N evele C ountry Club Hotel, E llenville, New York
S lutsky, C. R. ’62, M anager, The Fallsview Hotel, E llenville, New Y ork
S m ith, J. B. ’31, O w ner-P resident, W entw orthby-the-Sea, Portsm outh, New Hampshire
S m ith, M. C. ’32, P resident, Prestige M o tor Inns, Inc., King of Prussia, Pennsylvania
S m ith, W. K. '61, V ice P resident, O perations, Prestige M otor Inns, King of Prussia, Penn­ sylvania
S onnabend, P. N. ’50, E xecutive V ice P resi­ dent, Hotel C orporation of Am erica, Boston, M a ssachuse tts
S peirs, R. E. ’59, M anager, H otel Taft, New York City
S tarke, R. M. '52, S e n io r V ice P resident, Hotel Division, Skychefs, Inc., New Y ork City
S tearns, T. P. '69, Innkeeper, H olida y Inn at Exit 39, Syracuse, New York
Stephen, W. J. ’58, O w ner-M anager, Hom e­ stead Inn, Greenwich, C onnecticut
S trand, C. R. ’43, P resident, H ilton Interna­ tional Company, New York City
S traube, D. K. '62, R egional Food S ervice D irecto r, Lo ew ’s H otels, New Y o rk C ity
Stukenberg, L. R. ’61, A ssistant to G eneral Manager and D irector, Sales and Public Relations, The Otesaga Hotel, Cooperstown, New York
T ib betts, J. R. '61, O w ner-O perator, A n c ie n t M ariner M otor Inn, Y ork Beach, Maine
Trim ble, W. N. '58, Rooms and Reservations Manager, Bellevue-Stratford Hotel, P hila­ delphia, Pennsylvania
V ail, B. D. '65, A ssistant Manager, T o ll House Inn, Stowe, V erm ont
Vanden Heuvel, R. '40, N ight Manager, B iltmore Hotel, New Y ork City
Van Duzer, W. H., Jr. ’43, O w ner-O perator, Prince Hotel, Tunkhannock, Pennsylvania
V enetos, J. S. '65, M anager, D eerfield Inn, Deerfield, Massachusetts

W alker, D. C. ’57, Innkeeper, H oliday Inn, Springfield, Massachusetts
W arfel, M. C. ’33, V ice P resident, Sheraton Corporation of Am erica, Boston, Massachu­ setts
W ebb, E. B. '56, M anager, P rinceton Inn, Princeton, New Jersey
W hitehead, D. E. ’64, D ire c to r o f M arketing and Finance, H ilton Inns, Inc., New Y ork C ity
W hitm an, F. C. '40, O w ner-M anager, S ilve rmine Tavern, Norw olk, C onnecticut
W ikoff, J. H. '48, O w ner-O perator, Sun & Ski Inn, Lake P lacid, New Y ork
W right, M iss M. R. ’45, M anager, The Lord Jeffrey, Amherst, Massachusetts
Young, A. W., Jr. ’52, M anager, H arborside Inn, Edgartow n, M assachusetts
Zugger, R. A. '57, G eneral M anager, S tatlerH ilton Hotel, Buffalo, New Y ork
Southeast
Barnes, P. D. ’64, D ire c to r o f Sales, M a rrio tt M otor Hotel, Atlanta, Georgia
B atche lder, W. P. '34, M anager, W illia m sburg Lodge, W illiam sburg, V irginia
Bennet, T. W. '59, V ice P reside nt o f O pera­ tions, Interstate M otor Hotels, Ocala, Florida
Bergmann, W. J. ’54, General Manager, Ex­ ecutive Park Motel, Atlanta, Georgia
B ersbach, J. M. ’49, G eneral M anager, Howard Johnson’s M otor Lodge, W heaton, Maryland
Bond, W. '40, O w ner-M anager, Bond Hotels, St. Petersburg, F lo rida
Brindley, J. T. ’34, Manager, H oliday Inn, Hampton, Virginia
Broadhead, J. D. '61, C onvention Manager, The S ta tle r H ilton H otel, W ashington, D.C.
Casbarian, A. A. '62, Vice President-G eneral Manager, Royal Orleans Hotel, New Orleans, Louisiana
C lark, D. F. '54, V ice P resident, O perations, The Queen Elizabeth, Fort Lauderdale, F lo rid a
C lark, E. K. ’37, D is tric t D irecto r, H o lida y Inns, Charleston, South C arolina
C ole, J. W. '30, V ice P resident-G eneral M an­ ager, Sheraton Adventure Inn, H ilton Head Island, South C arolina
C raighead, G. F., Jr. '49, V ice P resident-G en­ eral Manager, W illiam H ilton Inn/S ea Pines Plantation, H ilton Head Island, South Caro­ lina
Craver, J. F. '52, V ice P resident-G eneral Man­ ager, M ayflow er H otel, W ashington, D.C.
Davis, D. M. ’47, M anaging D ire cto r, Tides H otel & Bath C lub, St. Petersburg, F lo rida
Davis, G. H. '42, Owner, A eolus M otel, V irg in ia Beach, Virginia
Dayton, H. L. '28, P resident-G eneral Manager, Howard Dayton Hotels, Sanibel Island, F lo rid a
Decker, P. A. ’54, V ice P resident-G eneral Manager, H oliday Inn North, Lexington, K e n tu cky

Placement Service 51

Dunn, R. E. '48, Owner, C oquina on the Beach Motel, Sarasota, Florida
Evensen, L. R. '66, R esident M anager, S her­ aton C arlton, W ashington, D.C.
Ewald, K. R. '42, Owner, B ellem o nt M o tor Hotel, Natchez, M ississippi
Fahey, J. S. '56, S ecretary-Treasurer, In te r­ national Hotel Management Company, Miami, Florida
Firey, M. J., Jr. '28, P resident, C ongress Hotel, Baltim ore, Maryland
G rice, W. W. '53, V ice P resident Sales, Hotel Division, M arriott Corporation, W ashington, D.C.
H agler, A. W. '49, Innkeeper, H olida y Inn, Hattiesburg, Mississippi
Hankoff, T. B. '43, G eneral Manager, Miam i Beach Hotels, Inc., Miami Beach, Florida
Harned, I. A. '35, V ice P resident and Manager, C loister Hotel, Sea Island, Georgia
Hines, J. J. '61, D ire c to r o f Sales, M a rrio tt Twin Bridges M otor Hotel, W ashington, D.C.
H ougen, R. T. '35, M anager, Boone Tavern of Berea College, Berea, Kentucky
Kappa, Mrs. M. '44, A ssistant M anager in Charge of Housekeeping, The Greenbrier, W hite Sulphur Springs, West V irginia
K loeppel, R. Ill '64, Vice P resident, K loeppel Hotels, Inc., Jacksonville, Florida
Lieberm an, H. '59, D ire c to r o f Inn and Res­ taurant Development, The Rouse Company, Colum bia, Maryland
M achnij, G. E. '66, G eneral Manager, H oliday Inn West, W inston-Salem, North C arolina
M cA lister, J. B. '61, Sales D irecto r, C rystal City M arriott, A rlington, Virginia
Moser, A. C. '40, G eneral Manager, C aro lina Inn, C hapel H ill, North C aro lina
M uzii, R. C. '59, V ice P resident, Sales, H ilton Plaza, Miami Beach, Florida
Naughton, W. F., Jr. '63, D ire c to r o f Sales, Roosevelt Hotel, New Orleans, Louisiana
Nelson, R. C. '57, G eneral M anager, S tatler H ilton H otel, W ashington, D.C.
N orlander, J. A. '53, G eneral Manager, The W ashington H ilton, W ashington, D.C.
N ottingham , C. D. '47, V ice P resident and General Manager, Finley Motels, Chapel Hill, North Carolina
O ’C onnell, T. J. ’52, G eneral M anager, Bayshore Royal Hotel, Tampa, Florida
Parker, H. '57, G eneral Manager, H ollyw ood Beach Hotel, H ollyw ood, Florida
P hillips, R. W. ’49, G eneral M anager, H orn e’s M otor Lodges, Atlanta, Georgia
P rice, L. A., Jr. '45, Manager, S hea’s Tiki House Motel, Pensacola, Florida
Rogers, L. E. '52, P resident, Fontainebleau Hotel, Miami Beach, Florida
Rose, A. P. ’53, Vice P resident-G eneral Man­ ager, Trem ont M otor Inn, Cayce, South C a ro lin a
Rusnock, T. P. ’57, Owner, The M arshalls, Virginia Beach, Virginia
Ryan, M. O. ’54, V ice P resident, Southern

D ivision, M arriott M otor Hotels, W ashing­ ton, D.C. Sherm an, M. '61, R esident M anager, R oose­ velt Hotel, New Orleans, Louisiana S im onson, W. L. '66, Food and Beverage Man­ ager, H oliday Inn, Ft. Myers, Florida Spear, J. W., Jr. '49, V ice P resident, H olida y Inns Food Systems, Memphis, Tennessee Speidel, W. C. ’57, General Manager, Travelodge, Atlanta, Georgia Stephens, E. A., Jr. ’63, A ssistant Manager, The Tides Inn, Irvington, V irginia S tilw e ll, Mrs. D. '47, Vice President, Lauder­ dale Beach Hotel, Ft. Lauderdale, Florida S toner, F. B. ’67, D ire cto r o f M arketing Serv­ ices, Royal Orleans Hotel, New Orleans, Louisiana S torm ont, R. M. '58, R esident M anager, Mar­ riott M otor Hotel, Atlanta, Georgia Suiter, J. W. ’58, D irecto r of Sales, M arriott M o tor Hotel, Key B ridge, W ashington, D.C. Tem el, W. D. ’64, P resident, Tem el A ssociate s (Operator, H oliday Inns), W inston-Salem, North Carolina Tem ple, J. B. ’38, S enior V ice P resident, H o li­ day Inns of America, Inc., M emphis Ten­ nessee T rice, D. R. '63, D ire cto r o f C orp ora te P lan­ ning, M a rrio tt C orp ora tion, W ashington, D.C. Tullos, A. J., Jr. '53, O w ner-M anager, Chateau Charles M otor Hotel, Lake Charles, Loui­ siana W alker, C. T. ’69, Food and Beverage D irecto r, New Orleans H ilton Inn, Kenner, Louisiana W arner, A. D ’55, General Manager, Bellm ont M otor Hotel, Natchez, M ississippi W estfall, H. E. '34, Innkeeper, H o lida y Inn of Sarasota, Sarasota, Florida W oods, J. R. '56, R esident M anager, M a rrio tt Twin Bridges M otor Hotel, A rlington, V ir­ ginia W right, E. T. '34, V ice P resident and M anag­ ing Director, The Greenbrier, W hite Sulphur Springs, West V irginia
Midwest
A lexander, W. A. '36, M anager, H otel Sawnee, Brookings, South Dakota
Beaudry, L. L., Jr., '40, G eneral M anager, H o li­ day Inn, R olling Meadows, Illinois
Boss, D. A. ’43, S ecretary-Treasurer, Boss Hotels, Des Moines, Iowa
B ostrom , E. L. '37, G eneral M anager, B oston Square Hotel Company, Cleveland, Ohio
Brashears, E. L., Jr. ’48, E xecutive V ice P resi­ dent, Drake Hotel, Chicago, Illinois
Brooke, J. A. ’57, President, Brooke Inns Inc., Franchiser of H oliday Inns, Skokie, Illin o is
C arroll, W. '31, G eneral M anager, Fort Dear­ born Hotel, C hicago, Illinois
Chu, C. C. L. '58, E xecutive V ice P resident, Bel A ir Motel, St. Louis, M issouri
C ohee, J. J. '59, M anager, S to u ffe r’s R iver­ fro n t Inn, St. Louis, M issouri

52 Placement Service

D aniel, J. K. ’58, M anager, B ro w n ’s Lake Resort, Burlington, W isconsin
Deveau, T. C. '27, V ice President and Midwest Division Manager, Sheraton Corporation of A m erica, Sheraton Jefferson H otel, St. Louis, Missouri
D uchscherer, J. P. '36, G eneral Manager, Radisson Management C orporation, Min­ neapolis, Minnesota
Duffy, C. Ill ’34, G eneral M anager-V ice P resi­ dent, Neil House M otor Hotel, Colum bus, O h io
D uM ond, R. C., Jr. '42, General Manager, S to u ffe r’s Oak B roo k Inn, O ak B rook, Illin o is
Elsaesser, A. J. '49, G eneral Manager, C ar­ rousel Inn, C incinnati, Ohio
Fanelli, J. G. '48, Food and Beverage D irecto r, Kahler Corporation, Rochester, Minnesota
Forlano, A. J. '68, Innkeeper, Holiday Inn of C incinnati-N orth, Sharonville, Ohio
Foster, E. F. '51, P ersonnel Manager, The C urtis Hotel, M inneapolis, M innesota
G ully, S. E. '56, V ice P resident and G eneral Manager, The Radisson Hotel, M inneapolis, M in n e s o ta
Hall, A. E. '59, O w ner-M anager, Guest House M otor Inn, Chanute, Kansas; H allm ark M otor Inn, A rkansas City, Kansas
Jorgensen, E. L. ’48, D irecto r, A rea Lodging Operations, Kahler Corporation, Rochester, M in n e s o ta
K am fjord, J. E. '67, R egional Manager, W inegardner & Hammons Operations Inc. (H oli­ day Inns), C incinnati, Ohio
K erfoot, B. T. '60, C o-O wner, G un flin t Lodge, Grand Marias, Minnesota
K oplar, R. B. '64, V ice P resident, Chase-Park Plaza Hotel, St. Louis, M issouri
Lang, R. M. ’34, Manager, K ahler Hotel, Ro­ chester, Minnesota
Lose, H. F. '35, P resident, Hotel Jayhaw k, Topeka, Kansas
M artin, T. W., Jr. ’32, G eneral M anager, Hollenden House, Cleveland, Ohio
M aurer, S. A., Jr. '57, R esident M anager, Sheraton-Ritz Hotel, M inneapolis, M innesota
M cLean, W. D. '67, E xecutive A ssistant Man­ ager, S touffer’s R iverfront Inn, St. Louis, M isso u ri
M cN airy, W. D. '43, S enior V ice P resident, Inn Operations, Inc., Topeka, Kansas
M ilne, D. B. '56, P resident and Manager, Lodge at Eagle Knob, Cable, W isconsin
M ilner, E. R. '55, P resident, M iln e r Hotels, Detroit, Michigan
M urray, T. F. ’60, Manager, Park Lane Hotel, Toledo, Ohio
Nordahl, M. T. ’50, General Sales Manager, Drake Hotel, Chicago, Illinois
P is tilli, P. ’54, P resident-G eneral Manager, Alam eda Plaza Hotel, Kansas City, M issouri
P otthoff, F. W., Jr. ’51, Owner, Minnew aw a Lodge, Nisswa, M innesota
P ow ell, R. T. ’53, Innkeeper, H oliday Inn East, Midwest City, Oklahoma
Powers, E. P. ’38, Manager, Powers Hotel, Fargo, North Dakota

Rather, H. L. ’52, V ice P resident-G eneral Man­ ager, Sheraton-Blackstone Hotel, Chicago, Illin o is
Ray F. J. ’38, O w ner-M anager, Ray Hotel, Dickinson, North Dakota
S chim m el, M. K. ’61, R esident M anager, B lackstone Hotel, Omaha, Nebraska
S chm id, A. ’42, G eneral M anager, H otel-M otel Division, Bates & Springer, Inc., Cleveland, O hio
S choenbrunn, L. E. ’40, V ice P resident-G en­ eral Manager, C hase-P ark Plaza Hotel, St. Louis, Missouri
S m ith, R., Jr. ’32, V ice P resident, Parkway Inns, Milwaukee, W isconsin
S m ith, W. R. ’54, P resident, Y o u r Host, Inc., Colum bus, Ohio
S outher, R. K. ’53, D irecto r, M otel D ivision, General Management C orporation, Des Moines, Iowa
S quier, R. H. ’57, E xecutive V ice P resident, M otorinn Management, Inc. (Carrousel Inn), C incinnati, Ohio
Strang, D. W., Jr. ’60, P resident, How ard Jo h n ­ son’s M otor Lodge, Skokie Illinois
Tim m erm an R. L. ’31 Food and Beverage Man­ ager, Terrace and Netherland H ilton Hotels, Cincinnati, Ohio
Tyo, R. ’27, M anager, Im p erial House, Findlay, O h io
W atson, R., Jr. ’48, P resident-G eneral M an­ ager, The Kahler Corporation, Rochester, M in n e so ta
W eir, A. J. ’49, Executive A ssistant Manager, Hollenden House, Cleveland, Ohio
W itteborg, A. C. ’33, General Manager, Beau­ mont M otor Inn, Green Bay, W isconsin
West
B rezinski, R. P. ’68, C onvention Manager, A rizona B iltm ore Hotel, Phoenix, Arizona
C allahan, W. G. ’37, G eneral M anager, Harrah’s Hotel & Casino, Reno, Nevada
C aselli, P. F. ’59, G eneral M anager, Lakeway Inn and Marina, Austin, Texas
C happell, P. K. ’65, E xecutive A ssistant M an­ ager, C osm opolitan Hotel, Denver, C olorado
C rouch, C. ’49, O w ner-O perator, P alom ar Hotel, W atsonville, C alifornia
F rie d li, O. F. ’60, R esident M anager, Fair­ mont Hotel, Dallas, Texas
Gee, T. W. ’51, Owner-M anager, W ashakie Hotel, W orland, W yom ing
Heiss, R. H. ’49, M anager, Rose Inn & Lodge, Crossett, Arkansas
H opkins, O. S., Jr. ’48, A ctin g D ire cto r of Training and Personnel Development, Royal Coach M otor Hotels, Dallas, Texas
H ospers, N. L. ’48, G eneral M anager, W orth Hotel, Forth W orth, Texas
Just, P. O. ’34, O w ner-M anager, S kysail Lodge, Port Aransas, Texas
Kelly, J. P. ’50, V ice P resident-G eneral Man­ ager, Hotel Am erica, Houston, Texas
Mayo, J. B. ’41, P resident, Mayo H otel, Tulsa, O k la h o m a

Placement Service 53

M cG inn, J. P. ’31, M anager, Park C entral M otor Hotel, Phoenix, Arizona
Metz, J. R. ’55, Internal A u d ito r, Ramada Inns, Phoenix, Arizona
M oore, C. A, ’61, O w ner-M anager, Thund erbird Motel, Boise, Idaho
Noyes, R. S. '43, V ice P resident, B arshop Motel Enterprises, San Antonio, Texas
Sawyer, J. E. ’58, Food and Beverage Man­ ager, G ulf Coast Ramada Inns, Monroe, Louisiana
Shields, W. W. '33, Vice President, Double Tree Inns, Phoenix, Arizona
Sm iley, M. S. '57, Innkeeper, H olida y Inn of Boise, Boise, Idaho
S utherland, D. L. '48, C o n tro lle r, Interna tiona l Hotel, Las Vegas, Nevada
Thom pson, A. G. '55, Innkeeper, H oliday Inn South, Little Rock, Arkansas
Turner, F. M. '33, P resident, C herry Creek Inn, Denver, Colorado
Ward, A. L. '55, D ire c to r o f Sales, S ham rock H ilton Hotel, Houston, Texas
W egner, N. E. ’27, O w ner-M anager, C actus M otor Lodge, Tucum cari, New M exico
W iegner, D. '58, Owner, Pom egranate Inn, Aspen, Colorado
W right, E. T., Jr. '58, R esident Manager, M ar­ riott M otor Hotel, Dallas, Texas
West Coast
A ntippa, D. A. '64, G eneral Manager, M a rrio tt Inn, Belmont, C alifornia
A ustin, A. G. '33, P resident, R oosevelt Hotel, Seattle, W ashington
Barash, A. J. ’49, M anager, Hyatt House Hotel, City of Comm erce, Los Angeles, C alifornia
Bell, R. T., Jr. ’57, G eneral Manager, Sheraton Universal Hotel, Los Angeles, C alifornia
Brush, R. M. ’34, D irecto r, M oter H otels Man­ agement, T ravelodge C orp ora tion, El Cajon, C a lifo rn ia
Chiu, W. M. ’66, C atering M anager, W ashing­ ton Plaza Hotel, Seattle, W ashington
Degnan, R. P. ’51, D ire c to r o f M arketing, Master Hosts International, Beverly Hills, C a lifo rn ia
Deveau, T. C., Jr. ’58, G eneral M anager, B ur­ lingame Hyatt House, Burlingame, C alifornia
Devoto, D. J. '50, Manager, H ilton Inn, In te r­ national A irport, San Francisco, C alifornia
Eicher, M. M., Jr. ’60, D ire c to r of A d m in is tra ­ tion, Master Hosts International, Beverly Hills, C alifornia
Eydt, F. J. '52, C o m p tro lle r, M aster Hosts International, Beverly Hills, C alifornia
Flood, P. H. '62, San F rancisco R egional Sales Manager, W estern Interna tiona l H otels, St. Francis Hotel, San Francisco, C alifornia
Fortner, S. E. ’65, M anager, How ard Jo h n s o n ’s Motor Lodge, Sherman Oaks, California
Fuller, P. P. ’53, G eneral Manager, Sheraton West Hotel, Los Angeles, C alifornia
Garvin, J. M. ’49, P ersonnel and Labor R ela­ tion s D irector, San Francisco H ilton Hotel, San Francisco, C alifornia

Gawzner, W. P. ’38, Owner, M iram ar H otel, Santa Barbara, C alifornia
G entner, A. W., Jr. '50, G eneral M anager, Im perial Hotel, Portland, Oregon
H andlery, P. R. ’43, P resident, H andlery H otels, San Francisco, C alifornia
H im m elm an, L. P. ’33, P resident, W estern International Hotels, Seattle, W ashington
Hubsch, A. W. '51, D irecto r, Food, Beverage, and Lodging, Master Hosts International, Beverly Hills, C alifornia
Irw in, R. P. '33, Owner, La V a lencia H otel, La Jolla, C alifornia
Jam es, F. M. ’50, V ice P resident, G la cie r W estern Corporation (Holiday Inns), Everett, W ashington
Jam es, R. M ’54, V ice P resident o f O pera­ tions, Master Hosts International, Beverly Hills, C alifornia
Keithan, J. W. '50, Vice President, W estern International Hotels, Seattle, W ashington
K now lton, T. W. '56, V ice P resident and Gen­ eral Manager, Eureka Inn, Eureka, C alifornia
Krakow , R. W. ’48, M anager, C om m odore Hotel, San Francisco, C alifornia
Lansdow ne, P. L. '50, G eneral M anager, S ec­ retary-Treasurer, Hotel Eugene, Eugene, Oregon
Lee, L. H. '30, P resident, Lee H otels Com pany, Newport Beach, C alifornia
Lem ire, J. P. '53, M anager, D esign D epart­ ment, W estern Service and Supply Com ­ pany, W estern International Hotels, Seattle, W ashington
Lloyd, J. M. '44, P resident-G eneral Manager, Hotel C alifornian, Fresno, C alifornia
M ackenzie, G. F. ’58, D irecto r, H otel-M otel Development and Management Division, Scope Corporation, Menlo Park, C alifornia
M allory, K. E. ’52, V ice P resident, W estern International Hotels, Seattle, W ashington
Marshall, T. C. ’52, President, Continental P acific Hotels, San Francisco, C alifornia
M cIntyre, J. T. '52, Owner-M anager, Lake M erritt Lodge, Oakland, C alifornia
M ills, G. A. '54, G eneral M anager, C ountry Squire Motel, Eugene, Oregon
N yerges, T. W. '58, M anager, Roy R ogers’ A pple Valley Inn, A pple Valley, C alifornia
O ’ B rien, E. J. ’37, G eneral M anager, Renton Inn, Inc., Renton, W ashington
S chneider, G. A. ’52, D irecto r, Personnel and Education, W estern International Hotels, Seattle, W ashington
Seneker, C. J. '35, O w ner-M anager, A nderson Hotel, San Luis Obispo, C alifornia
S h e rrill, S. M. ’54, D ire cto r o f M arketing, New­ porter Inn, Newport Beach, C alifornia
S hively, M. V. ’53, M anager-P artner, The Claridge, Oakland, C alifornia
Sm ith, J. D. ’50, G eneral M anager, H ilton Inn, San Diego, C alifornia
Tiffany, B. D. '39, G eneral Manager, H oliday Inn, Portland, Oregon
W ashburn, C. T. '61, D ire c to r o f O perations, Hotel and Resort Division, Avco Comm unity Developers, Inc., San Diego, C alifornia

54 Placement Service

W illa rd , P. N. ’42, G eneral M anager, Hotel Fresno, Fresno, C alifornia
W ood, W. D. ’31, O w ner-O perator, R obles del Rio Lodge, Carmel Valley, C alifornia
W oolf, C. E. ’56, Sales M anager, W estern United States, Hotel C orporation of Am er­ ica, Los Angeles, C alifornia
Hawaii
Benner, Miss C. L. '63, D ire c to r o f Reserva­ tions, The llika i Hotel, Honolulu, Oahu
B lank, L. J. ’51, O w ner-G eneral Manager, Hotel Tropic Isle, W aikiki, Oahu
B utte rfield, R. H., Jr. ’40, G eneral Manager, Mauna Kea Beach Hotel, Kamuela, Hawaii
C hild, W. D., Jr. '55, P resident, Inter-Island Resorts, H onolulu, Oahu
G arrett P. J. '57, Manager, O rch id Isle Hotel, Hilo, Hawaii
G uslander, L. L. '39, P resident, Island H o li­ days, Honolulu, Oahu
Ham let, K. B. ’66, R esident M anager, A la Moana Hotel, H onolulu, Oahu
Herkes, R. N. '59, V ice P resident and S ecre­ tary, Inter-Island Resorts, H onolulu, Oahu
Ho, D. T. W. '64, E xecutive V ice P resident, llika i Hotel, H onolulu, Oahu
Keenan, Miss L. ’46, V ice P resident, Hotel O perations, Pacific Basin Travel Systems, Honolulu, Oahu
Kim , D. S. ’63, Food and Beverage Manager, C oco Palms Hotel, W ailua Beach, Lihue, Kauai
Lien, S. T. W. '68, O pe rational C ontroller, Kahala Hilton, H onolulu, Oahu
P uschin, D. A. '59, Food and Beverage Man­ ager, Kauai Surf Hotel, Lihue, Kauai
R inker, R. N. ’52, Ow ner, Pali Palms Hotel, Kailua, Oahu; Executive Vice President, Hawaii Hotel A ssociation, Honolulu, Oahu
Sun, P. B. '63, M anager, Makoha Inn and C ountry Club (Western International), Waianae, Oahu
Treadway, R. W. '41, G eneral Manager, S her­ aton Maui Hotel, Lahaina, Maui
Canada
B lanc, H. P. ’54, D irecto r, C areer D evelop­ ment Institute, H ilton International, Mon­ treal, Quebec
B row n, R. F. ’50, Innkeeper, Hovey Manor, North Hatley, Quebec
Crosby, F. L. ’47, Manager, Deer Lodge, Lake Louise, Alberta
Guite, J. C. '56, Owner-Manager, La Cote Surprise, Perce, Quebec
Irving, F. J. '35, V ice P resident in C harge of Development, Canadian Pacific Hotels, Royal York Hotel, Toronto, Ontario
M cKay, G. B. '57, Innkeeper, H oliday Inn of W indsor, W indsor, Ontario
O lson, K. B. '52, O w ner-M anager, Hotel Strathcona, Victoria, British Colum bia

Pattison, W. B. ’54, President, Delta Proper­ ties, Ltd. (Delta Hotels), Richm ond, Van­ couver, British Colum bia
Sharpe, J. L. ’65, R esident M anager, King Edward Sheraton, Toronto, O ntario
Tutt, W. B. '63, E xecutive A ssistant Manager, G eorgia Hotel, Vancouver, B ritish C olum ­ bia
Zuber, J. R. '51, M anager, W a lp e r Hotel, Kitchener, Ontario
Latin America
B ello, E. '64, G eneral M anager, Hotel Cumanagoto-Cumana, Estado Sucre, Venezuela
D oM onte, F. A. '52, D ire cto r, M onte Hotels Ltd., Recife, Pernambuco, Brazil
D oM onte, L. L. ’46, P resident, M onte Hotels Ltd., Recife, Pernambuco, Brazil
M acK innon, W. H. ’43, V ice P resident-G eneral Manager, The Macuto Sheraton, La Guaira, V e n e z u e la
P urce ll, H. C. '55, G eneral M anager, Hotel P ortillo, Chile
Overseas
A dvani, V. G. ’64, D irecto r, Taj H otel, K arachi, West Pakistan
A oki, S. '64, M anaging D irecto r, Sendai C en­ tral Hotel, Sendai, Japan
Bailey, L. G. ’59, M anaging D irecto r, Paradise Island Hotel and Villas, Nassau, Bahamas
Bearce, J. R. '52, V ice P resident and G eneral Manager, Emerald Beach Hotel, Nassau, Bahamas
B ijl, W. J. '66, O perations A nalyst, European D ivision, Inter-C ontinental Hotels, Paris, France
Buch, D. N. '67, M anagem ent S ervices D i­ rector, Hotel Sonesta, M ilano, Italy
C arrette, E. J., Jr. '61, V ice P resident and D irector-G eneral, Hoteles B iltm ore de Gua­ tem ala (W estern International Hotels), Gua­ tem ala City, Guatemala
C atsellis, A. C. ’50, M anaging D irector, Catsellis Hotels, Ltd., Kyrenia, Cyprus
C handler, R. P. ’56, R esident M anager, Do­ rado Beach Hotel, Dorado Beach, Puerto Rico
Davies, C. V. ’66, M anager, Sam L o rd ’s Castle, Barbados, W est Indies
Demetz, A. D. '59, M anager, H otel A lp i, B o l­ zano, Italy
E l-B oulaki, K. '60, T e ch n ica l M anager, Grand Hotels of Egypt, Cairo, United Arab Re­ p u b lic
E ngelhardt, C. ’42, P resident, G eneral Man­ ager, Inverurie Hotel, Paget, Berm uda
Escarraga, O. V. '56, Manager, K arilagon Ho­ tel Inc., Manila, Philippines
Faiella, J. P. '38, O w ner-M anager, W aterlet Inn, Southham pton, Berm uda
Foote, J. S. '64, P resident-G eneral Manager, Empress Hotel, Kowloon, Hong Kong

Placement Service 55

Furuta, K. ’53, M anaging D irecto r, New Osaka Hotel, Osaka, Japan
Gaafar, A. D. ’57, A ssistant M anager, N ile Hilton Hotel, Cairo, United Arab R epublic
Gamo, Y. ’53, G eneral M anager, The P acific
Hotel, Tokyo, Japan G eorgiou, S. F. ’65, Food and Beverage M an­
ager, Cyprus H ilton Hotel, N icosia, Cyprus Ghai, R. K. '66, G eneral M anager, Hotel
Natraj, Bombay, India G ordon, D. J. S. '52, O w ner-G eneral Manager,
W arren Lodge, Shefferton, England G roeneveld, F. '31, M anager, R esidency Ho­
tel, Pretoria, South A frica Hacohen, E. ’63, B anquet M anager, H ilton
Hotel, Tel Aviv, Israel Halvorsen, M., Jr. ’54, General Manager,
Paraiso M arriott Hotel, A capulco, M exico H ollant, J. C. '60, C om p trolle r, R acquet C lub
Hotel, Santurce, Puerto Rico H oshino, D. A. ’58, M anager, H oshino Hotel,
Karuizawa, Japan Hsu, D. O. '69, A ssistant to G eneral Manager,
Hotel Fortuna, Kowloon, Hong Kong H ulford, H. W. '45, M anaging D irecto r, C urtain
Bluff Hotel, Antigua, West Indies Ide, T. '57, Managing D irector, Fuji Lake
Hotel, Funatsu, Japan lizuka, T. '60, C om p trolle r, A m barrukm o Pal­
ace, Jogjakarta and Samudera Beach Ho­ tel, Pelabuhan Ratu, Indonesia lliff, B. F. '61, G eneral Manager, Fountain Valley C orporation, St. C roix, V irgin Islands of the United States Inum aru, I. '53, M anaging D irecto r, Im perial Hotel, Tokyo, Japan Inum aru, J. '55, P resident, S hiba Park Hotel, Tokyo, Japan Jennings, J. '55, V ice P resident-G eneral Man­ ager, Dorado Beach Hotel, Dorado Beach, Puerto Rico Jorgensen, S. E. 56, V ice P resident o f O pera­ tions, Swiss Chalet Hotels, Santurce, Puerto Rico Kanaya, T. '68, A ssistant to P resident, K inugawa Onsen Hotel Co. Ltd., Tokyo, Japan Kaw aw aki, T. '64, A ssistant B anquet Manager, Hotel Okura, Tokyo, Japan Kelly, R. F. ’62, M anagem ent S ervices D i­ rector, Balmoral Club, Nassau, Bahamas Khanna, R. K. '62, A ssistant M anager, C larid g e ’s H otel, New D elhi, India Kobayashi, K '57, M anaging D irecto r, Marunouchi Hotel, Tokyo, Japan K ohda, H. ’64, P lanning and A dvisory Man­ ager, Hotel New Otani, Tokyo, Japan K rohn, J. H. ’56, O w ner-O perator, F je llsto len Mountain Lodge, Reinli, Valdres, Norway Kusum oto, Y. '63, A ssistant M anager, Takara Hotel, Tokyo, Japan LaFaurie, J. E. '50, O w ner-M anager, Long Bay Hotel, Antigua, W est Indies Lamba, P. S. ’56, E xecutive Manager, O beroi Inter-Continental, New Delhi, India Lim, E. H. ’58, G eneral M anager, The S inga­ pore Hilton, Singapore

M atysik, M G. ’62, G eneral M anager, Mainz H ilton, Mainz, Germany
M ichel, 0 . G. '31, D irecto r, Hotel Euler, Basle, S w itz e rla n d
M ocquard, P. J. '55, G eneral M anager, Com panie des G rands H otels d ’A friq u e , Casa­ blanca, Morocco
M unster, R. W. '62, G eneral M anager, B ristol Hotel Kempinski, Berlin, Germany
O da giri, Y. ’61, Front O ffice M anager, In te r­ national Hotel Kyoto, Kyoto City, Japan
O ppacher, H. ’62, G eneral M anager, Rama Hilton, Bangkok, Thailand
Peelen, F. '64, G eneral M anager, H otel Inter­ C ontinental, Nairobi, Kenya
Prevost, J. E. ’62, E xecutive A ssistant Man­ ager, Hotel Inter-C ontinental Paris, Paris, France
R odriguez, Mrs. S. A. ’57, M anager, Hotel Excelsior, San Juan, Puerto Rico
Rufe, R. K. '52, V ice P resident, O perations, Far Eastern Division, Inter-C ontinental Ho­ tels Corporation, Bangkok, Thailand
Ruth, D. C. ’66, R esident D irecto r, G olden Head Beach Hotel, Oracabessa, Jam aica, West Indies
S aint-C yr, C. ’64, M anager, M a noir de B eau­ regard, Sainte Anne, M artinique, W est In­ dies
Sakes, J. C. '49, G eneral M anager, H olida y Inns, M orocco
S chelbe rt, R. '55, Manager, H otel S chw eizerhof Berlin, Berlin, West Germany
Seferiades, S. A. '63, M anager, Rhodes Bay Hotel, Rhodes, Greece
S m ith, T. M. ’39, V ice P resident-T reasurer, Swiss Chalet Enterprises, San Juan, Puerto Rico
S tobie, G. J. ’44, P resident-G eneral Manager, Castle H arbour Hotel, Tuckerstow n, Ber­ muda
S tratta, A. M. ’59, G eneral M anager, H otel Inter-Continental Lahore, Lahore, West Pak­ istan
S treu li, P. D. '62, A ssistant M anager, Hotel Schweizerhof of Berlin, Berlin, W est Ger­ many
Suzuki, H. '58, P urchasing M anager, Im p erial Hotel, Tokyo, Japan
Suzuki, K. ’53, E xecutive A ssistant M anager, Im perial Hotel, Tokyo, Japan
Ta katori, H. '53, A ssistant R eservation Man­ ager, Hotel Okura, Tokyo, Japan
Tha, N. V. '62, M anager, H otel C aravelle, Saigon, South Viet Nam
Tinmaz, T. ’58, General Manager, Beach Lux­ ury Hotel, Karachi, W est Pakistan
W eishaupt, H. P. ’64, M anager, Z u rich A irp o rt Hilton, Zurich, Switzerland
W evle, J. ’49, General M anager, N ord-N orsk H otelldrift, Alta, Norway
Y am aguchi, Y. A. ’61, E xecutive A ssistant Manager, Fujiya Hotel, M iyanoshita, Hakone, Japan
Yam ano, H. '59, E xecutive A ssistant Manager, Im perial Hotel, Tokyo, Japan

56 Placement Service

Yam azaki, G. ’61, G eneral Manager, A m barrukm o Palace Hotel, Jogjakarta, and Samudra Beach Hotel, Pelabuhan Ratu, Indo­ nesia
Young, W. J. ’48, General M anager-Director, M iram ar Ltd. and Island Hotels Inc., Bar­ bados, West Indies
Zam ora, M. A. ’66, A ssistant M anager, Zam ora Hotels, Manila, P hilippines
Zeisel, T. B. ’62, E xecutive A ssistant Manager, San Jeronim o H ilton Hotel, San Juan, Puerto Rico
Restaurants
A lla n, J. '58, G eneral M anager, Host of Houston, Host International, Los Angeles, C a lifo rn ia
A lle n, E. R. ’63, D ire c to r of P urchasing, Red Barn Systems, Fort Lauderdale, Florida
A lstrin , R. W. '55, O perations Manager, Tree House Restaurants (General M ills), M inne­ apolis, Minnesota
A nagost, B. T. '60, Owner, C um berland House Restaurant, Chicago, Illinois
A schw anden, R. J. ’58, V ice P resident-G eneral Manager, S tarlight Inn Restaurant, S chiller Park, Ohio
Ashley, B. C. ’63, D ire c to r o f System s and Procedures Analysis, Host International, Inc., Los Angeles, C alifornia
B aldauf, R. F. '56, V ice P resident, Trade r V ic 's Restaurants, San Francisco, C alifornia
B aldw in, R. S. '50, Owner, Pancake Pantry, Nashville, Tennessee
Bales, R. T. '68, V ice P resident, The Round Restaurant, A bington, Pennsylvania
B alter, L. A. ’55, P resident, G arrison Estates, Bird & Bottle Inc., Garrison, New York
Banta, G. E. '57, O perator, B anta’s S teak & Stein, Poughkeepsie, New York
Banta, J. L. '62, Manager, How ard Jo h n so n ’s, Poughkeepsie, New York
B arth, W. H. ’56, Manager, M a rrio tt C orp o ra ­ tion, R ockville, Maryland
B artholom ew , R. G. ’41, G eneral Manager, Davis Cafeterias, Miami, Florida
Bates, B. M., Jr. '52, A d m in is tra to r, D ivision of Food Operations, M acy’s, New Y ork City
Baum, J. H. '43, P resident, R estaurant A sso ci­ ates Industries, New Y ork City
B ecker, H. H. '62, S upervisor, A rb y ’s Roast Beef, W ashington, D.C.
B inder, K. K. ’61, D ire c to r o f O perations, W estern Region, Burger Chef Systems, Inc., A m arillo, Texas
B inyon, H. O. '61, Vice P resident and G eneral Manager, B inyon’s Restaurant, Chicago, Illin o is
B ird, W. L. '42, Owner, Im p erial Fountain Restaurant, Oakland, C alifornia
B lackburn, D. B. '57, O w ner-M anager, A ltam ont Inn, M illbrook, New Y ork
B olanis, P. G. ’51, S ecretary-Treasurer, Bolan’s Inc., Pittsburgh, Pennsylvania

Bolanis, W. G. ’49, V ice P resident and Man­ ager, B o la n ’s, Inc., P ittsburgh, Pennsylvania
B o llin g , H. W. '43, S ecretary, B o llin g ’s Inc., Chicago, Illinois
B ookb in der, S. C. Ill '58, V ice P resident, B ookbinder’s Sea Food House, Philadel­ phia, Pennsylvania
Brandi, H. '61, P resident-G eneral Manager, Philadelphia 1700 Restaurant, Philadelphia, P e n n s y lv a n ia
Brennen, J. H. '64, M anager, M a rrio tt Hot Shoppes, W ashington, D.C.
Brigham , M. H., Jr. '60, M anager, M a rrio tt Corporation, W achovia Bank, W instonSalem, North C arolina
B rooke, D. L. '50, P resident, R estaurant M anagement C orporation, Franklin Park, Illin o is
B row n, J. F. '60, A ssistant M anager, M a rrio tt Hot Shoppes Inc., P hiladelphia, Pennsyl­ vania
B ryant, R. P. ’44, V ice P resident, R estaurant Division, M arriott Corporation, W ashington, D.C.
B uckley, R. M. ’49, Owner, 17 W est R estau­ rant, San Jose, C alifornia
B ullock, J. A. '32, President, J. A. B ullock Associates (Consultants on Restaurant Op­ erations), Hopatcong, New Jersey
B ulloss, C. A., Jr. '57, A rea M anager, Howard Johnson Company, Boston, Massachusetts
B uncom , H. J. '55, S upervisor, R estaurant Operations, Chock Full O ’Nuts, New Y ork City
B urkhart, A. R., Jr. ’49, Partner, B u rkh a rt’s Restaurant and Cafeteria, Shippensburg, P e n n s y lv a n ia
B utler, G. W. ’69, G eneral M anager, The M ooring Restaurant, Beach Haven, New Jersey
C allis, E. C. '42, G eneral M anager, R estaurant Operations, Red Coach G rills, Braintree, M a ssachusetts
C antw ell, R. M. ’52, P resident, Old M ill Inn, Bernardsville, New Jersey
C arlson, R. B. '48, Ow ner, The F ro n tie r Beef Buffet, Ann Arbor, Michigan
C arroll, W. N. ’67, Owner, Beer & A le House, Bronx, New York
C arvalho, P. W. '63, M anager, S pe cia lty Res­ taurants, Crystal City M arriott, A rlington, V irg in ia
C handler, J. D. '55, E xecutive V ice P resident, Pizza Papa, St. Paul, M innesota
C hapin, F. D. '51, V ice P resident, Restaurants, International Foods Division, International Industries Inc., Los Angeles, C alifornia
C ini, W. L. '63, G eneral M anager, The C h il­ dren's Inn and Restaurant, Boston, Massa­ chusetts
C larkson, T. W. '35, P resident, C apital C ui­ sine, Frankfort, Kentucky
C lifto n , D. E. '58, P resident-M anager, Mr. Bee, Inc., Somerville, New Jersey
Cohn, J. H. '41, Ow ner, Jan 's Restaurant, Los Angeles, C alifornia

Placement Service 57

C ollins, J. E. '51, P resident, K entucky Fried Chicken, San Clemente, C alifornia
Colm an, J. D. '66, D is tric t Sales Manager, Dunkin’ Donuts, Dallas, Texas
C om isar, M. J. '57, O w ner-M anager, M aison­ ette Restaurant, C incinnati, Ohio
Cook, E. D., J r. '57, P resident, A ssociated Restaurants Inc., Indianapolis, Indiana
C ooper, B. M. '62, O w ner-M anager, The Estam inet, Burlington, Ontario, Canada
C ooper, I. A. '57, O w ner-O perator, Ye Olde Ironm aster Restaurant, Reading, Pennsyl­ vania
C o rb isiero, A. M. '58, G eneral M anager, Ricc a rd o ’s R estaurant, A storia, New Y ork
C o rb isiero, R. F. '56, D irecto r, R ic c a rd o ’s Restaurant, Astoria, New York
C ritch lo w , R. R. '40, C orporate D irecto r, Food Services, A llied Stores C orporation, New York City
C rofoot, E. J. II '59, Owner, C row 's Nest Res­ taurant, Sacramento, C alifornia
D avenport, H. H. '64, G eneral M anager, Dav­ enport Enterprises, Inc., Phoenix, Arizona
Davis, S. K. '54, M anager, P utsch’s Plaza Res­ taurants, Overland Park, Kansas
Dean, D. R. ’57, M anager, D ean’s Diner, Blairsville, Pennsylvania.
DiPasquale, V. J. ’48, D ivisional R estaurants Manager, F ile n e ’s, B oston, M assachusetts
Dudas, R. ’69, Owner, Taco Box Interna tiona l, Farm ington, New M exico
D uM ond, J. H. '67, M anager, W arehouse, Ithaca, New York
E delblut, Mrs. J. ’44, E xecutive Vice P resident, O ’D o nn ell's Sea G rille , W ashington, D.C.
E dgerton, D. R. ’48, Owner, U niversal Restau­ rants, Miami, Florida
Edwards, I. H. '44, O w ner-M anager, Howard Jo h n so n ’s, Flint, M ichigan
Egan, E. J. '43, M anager, R estaurant D epart­ ment, John W anam aker’s, Philadelphia, P e n n s y lv a n ia
Ernest, J. F. ’55, Manager, Manhattan Restau­ rant, Rochester, New York
Ernst, R. C. ’63, Owner, P icn ic Basket & Golden Anchor, West Harwich, and West Dennis, Massachusetts
Estes, D. '43, Owner, Landfall Restaurant, W oods Hole, Massachusetts
Fantasia, J. P. '58, Manager, Fantasia Res­ taurant, Cambridge, Massachusetts
Fauerbach, G. ’35, D ire c to r o f Beverage O per­ ations, Paradise Island Ltd., Nassau, Ba­ hamas
Ferraro, A. E. ’49, D ire c to r o f O perations, Longchamps, Inc., New York City
Foley, J. D. '60, Manager, Red C oach G rill, Bala Cynwyd, Pennsylvania
G allagher, R. ’53, Manager, The W igwam Res­ taurant, Indian Rocks Beach, Florida
Garcia, M. A. '65, A ssistant M anager, Las Novedades Spanish Restaurant, Tampa, Florida
Geiger, R. '62, G eneral Manager, Brass Rail Restaurant, A irport Motel, Pennsylvania

George, R. W. ’57, D ire c to r o f Coffee Shops, A&W Food Services of Canada, Ltd., W in­ nipeg, Manitoba, Canada
G oldner, L. S. '51, O w ner-M anager, S in g e r’s Restaurant, Liberty, New York
G opaul, M. V. ’66, System s C oo rd in a to r, Host International, Los Angeles, C alifornia
G ra ile r, C. K. '53, G eneral M anager, C harley Brow n’s Restaurants, Los Angeles, C ali­ fornia
Graves, B. H. '57, M anager, S noqualm ie Falls Lodge, Snoqualmie, W ashington
Green, W. '26, P resident, M yron Green C afe­ terias Company, Kansas City, Missouri
Gunzer, K. J. '53, Manager, H arb our House Restaurant, Annapolis, Maryland
Hall, R. R. '49, P resident, Eddy A rn o ld ’s Ten­ nessee Fried Chicken Inc., Nashville, Ten­ nessee
Hanzas, T. P. '50, Franchiser, K entucky Fried Chicken, Dewitt, New York
H arpin, H. A. ’35, D ire c to r o f Food S ervices, Bon Marche, Seattle, W ashington
Hart, B. M. '48, O w ner-M anager, B ennie's Drive-In Restaurant, B ristol, Tennessee
Harris, J. R. ’49, Owner, M ilestone Steak House, Madison, C onnecticut
H askell, R. S. '44, V ice P re sid e n t-D ire cto r of Restaurants, Stouffer Food Corporation, Cleveland, Ohio
H azelw ood, J., Jr. ’63, R egional D irecto r, Franchising and Leasing, Burger Chef, Fair­ fax, V irginia
Healy, R. F. '57, G eneral M anager-C o-O w ner, Hearthstone Manor, Buffalo, New York
H eilm an, H. R. '39, P resident, H eilm an's Res­ taurants, Inc., Ft. Lauderdale, Florida
Heilm an, R. E. '45, O w ner-M anager, B each­ com ber Restaurant, Clearwater Beach, Flor­ ida
H einrich, P. B. ’63, D ire c to r o f P rom otion and Marketing, Depot Restaurants, Pittsford, New York
Hem m eter, C. B. ’62, O perator, C o lo n e l’s Plantation, Beef Steak House, C hristopher's Prim e Rib, Tahiti by Six, Canton Puka, Honolulu, Hawaii
Herb, H. G. '31, Manager, S touffer Foods C or­ poration, W ynnewood, Pennsylvania
H iggins, L. C. '60, M anager, Dobbs House, Inc., Columbus, Ohio
H itchon, L. F. '54, M anager, Howard Jo h n ­ son’s Restaurant, W ashington, Pennsyl­ vania
H offstot, F. D. '67, O w ner-O perator, H offstots of Oakmont, Oakmont, Pennsylvania
H oltkam p, W. H. '49, M anager-O w ner, Cayuga Inn, Trum ansburg, New Y ork
Horn, M. L., Jr. ’50, V ice P resident, Horn Family Restaurants, West Orange, New Jersey
H uggins, F. A., Jr. ’58, D ire cto r o f O perationsEastern, Mr. Donut, Needham, M assachu­ setts
Hunt, E. C. ’58, V ice P resident, D ivisional Manager, Northeast Division, Interstate

58 Placement Service

United C orporation Restaurant Division, The Parker House, Boston, Massachusetts la co m in i, D, P. ’64, M anager, la c o m in i's Res­ taurants, Akron, Ohio Jung, E. A. '52, M anager, Trade r V ic ’s, St. Louis, Missouri K astner, D. E. '43, O w ner-M anager, C h ris to ­ pher Ryder House, Chatham, Massachusetts Keefe, W. P. '52, M anager, Food S ervice, J. L. Hudson Company, Detroit, M ichigan Kelem an, M. '58, M anager-P artner, R o c h e lle ’s Restaurant, Long Beach, C alifornia K elly, D. M. '63, V ice P resident, Jacques Res­ taurants, Chicago, Illinois K ilb o rn , P. C. ’50, S e n io r V ice P resident, Host International, Inc., Los Angeles, C alifornia King, G. A. '49, M anager, D urgin Park Restau­ rant, Boston, Massachusetts K irw an, R. F. '54, C o -O w n er-O perator, D ick K irw a n ’s B astille, New Y ork C ity Konaka, M. ’64, G eneral M anager, Rangetsu Restaurant, Tokyo, Japan K otsones, G. J. ’43, C o-O w ner, Athens Res­ taurant, Corning, New York Kram er, H. W. '38, Owner, B ill K ram er's Res­ taurant, Pittsburgh, Pennsylvania Lehm ann, K. M. '61, G eneral M anager, PartOwner, M axi's Rathskeller, W hite Plains, New York Leslie, H. D. ’42, P resident, John E bersole’s Restaurant, W hite Plains, New York Lewis, A. M. ’43, E xecutive V ice P resident, Longchamps, New Y ork City Lewis, G. L. ’61, Partner, Pancake Restau­ rants, Inc., Falmouth, Massachusetts Lindelow , C. H. '44, Manager, S to u ffe r’s # 2 , Penn C enter Plaza, P hiladelphia, Pennsyl­ vania Linz, M. '43, Partner, The Lobster, New Y ork C ity Logan, P. D. ’59, C ustom er Food F a c ilitie s Manager, J. C. Penney Company, New York C ity M ahlstedt, J. C. '56, Owner, The Speakeasy Steak House, Niagara Falls, New York M allory, G. B. '54, P resident, M a llo ry Restau­ rants Inc., Roslyn Heights, New York M arshall, C. B. ’59, A ssistant to P resident, Davenport Lunch, Harrisburg, Pennsylvania Matthews, W. B. ’52, M anager, R estaurant De­ partment, Morgan Guaranty Trust Company, New Y ork City M axson, L. W. '30, M erchandise Manager, Food Division, M arshall Field and Com ­ pany, Chicago, Illinois M cC artney, R. H. ’60, O w ner-M anager, Sylvan H ills, Ithaca, New York M cC orm ick, Mrs. 0 . '45, C o-O w ner-M anager, W eber's Restaurant, Narberth, Pennsylvania M cD ougall, G. C. '61, Manager, W in S c h u le r’s Restaurant, Grand Haven, M ichigan M cL allen, R. R., Jr. '58, V ice P resident, B. W. Streeter, Inc. (A rby’s Franchise), C lifton, V irg in ia M cLam ore, J. W. '47, P resident, B urg er King C orporation, Coral Gables, Florida M erw in, E. O. '36, M anager, R estaurant De­

partm ent, Bloom ingdale Brothers, New Y ork City Meyer, J. A., Jr. '57, P resident and Owner, Coach Inn, Fort W ashington, Pennsyl­ vania M id d le b ro o k , J. T. II '57, V ice P resident, Dutch Pantry Restaurants, Harrisburg, Penn­ sylvania M ille r, W. H. '58, P resident, M ille r’s Restau­ rants, New Y ork City M inium , R. A. '56, R estaurant M anager, S touffer's R iverfront Inn, St. Louis, M issouri M oody, D. M. '51, O w ner-M anager, M o o d y’s Buffet, D etroit, M ichigan M ook, P. G. '58, Ow ner, K entu cky Fried Chicken, Brandon, Florida Moran, H. A. ’40, Ow ner, H enry M o ran’s, Syra­ cuse, New York M u lh olland , J. E. ’55, Food S ervice A d m in is­ trator, B am berger’s Stores, Newark, New Jersey Natunen, E. O. '37, P resident, The W illia m Pitt, Chatham, New Jersey N esbitt, L. A. '57, O w ner-O perator, S tables Steak House, Houston, Texas Nicholas, N. A. '57, D irecto r of Standards and Procurements, The Great W estern Restau­ rant Company, New Y ork City Nilsen, A. C. '69, D irector, Research and De­ velopm ent, The Red Barn System Inc., Ft. Lauderdale, Florida O ’D onnell, J. C. '52, P resident, E nviro Food, Orange, C alifornia O niskey, L. J. ’55, P rop rietor, V illa g e Inn, Southam pton, Pennsylvania Page, B. H. '64, G eneral M anager, O lde Coach Inn, Nashua, New Hampshire Pandl, G. J. '50, P artner, P and l’s W hitefish Bay Inn, M ilwaukee, W isconsin P an lilio , Mrs. E. ’61, M anaging D ire cto r, Sulo Restaurant, Makati, Rizal, P hilippines Pappas, C. W. '54, C o-O w ner, M ic h a e l’s Res­ taurants, Rochester, Minnesota Patton, J. B., Jr. ’50, M anager, M a rrio tt C or­ poration, W ashington, D.C. P edulla, T. V. ’60, D ire c to r o f Sales and Man­ agement Services, Red Coach G rills, Brain­ tree, Massachusetts Peters, A. S. '47, Licensee-O perator, Howard J o h n s o n ’s, New B run sw ick, N ew Jersey Petersen, J. H. '50, D ire c to r o f R estaurant Franchising, M arriott C orporation, W ashing­ ton, D.C. Phelan, D. D. '56, V ice P resident, R estaurant D ivision, Cara Operations, Ltd., Toronto, Ontario, Canada P ierce, J. S. '42, P resident, P ie rce ’s Restau­ rant, Inc., Elm ira Heights, New Y ork Plam ondon, P. H. '54, V ice P resident, J u n io r Division, M arriott C orporation, W ashington, D.C. Plenge, E. B. '53, P resident, D epot Restau­ rants, Inc., Rochester, New Y ork Pope, E. K. '33, V ice P resident, P ope’s C afe­ terias, Inc., St. Louis, M issouri P oulos, G. J. '41, Ow ner, A m erican Beauty Restaurant, Galesburg, Illinois

Placement Service 59

Raffel, F. B. ’43, E xecutive V ice P resident, A rby’s International, Youngstown, Ohio
R ancati, A. C. ’46, P ie rre 's Restaurant, Inc., Cleveland, Ohio
Randall, G. M. ’59, P artner, Red Lion R estau­ rants, Endicott, New Y ork
Ratzsch, K. A., Jr. '51, V ice P resident and G eneral M anager, K arl R atzsch’s Restau­ rant, Milwaukee, W isconsin
Rauschenberger, F. J. ’57, G eneral Manager, Blum 's of San Francisco, New Y ork City
Reyelt, J. H. ’64, N ational Sales Manager, Stouffer's, Cleveland, Ohio
R ichm ond, F. A. ’61, Owner, Francois Res­ taurant, Huntington Beach, C alifornia
Ripans, A. F. ’55, P resident, The C ross Roads Restaurant, Inc., Atlanta, Georgia
Rockas, C. ’48, Manager, J im m y ’s H arborside Restaurant, Boston, Massachusetts
Rolles, C. G. '56, Ow ner, C h u c k ’s Restaurants, Honolulu, Hawaii
Roose, T. A. '54, D irecto r, Fast Foods D iv i­ sion, M o rris o n ’s, A tlanta, G eorgia
Rosenberg, R. M. '59, P resident and D irecto r, Dunkin Donuts, Inc., Quincy, Massachusetts
Rosenstein, A. '43, O w ner-P resident, J a c k ’s Oyster House, Inc., Albany, New York
Rowe, P. D „ Jr. '48, Ow ner, D em psey’s Res­ taurants, Reading, Pennsylvania
Rufe, F. A. '48, V ice P resident, Restaurant Associates Industries, New Y ork City
Russell, J. R. '53, O w ner-M anager, Chez Leon, Caldwell, New Jersey
Sack, B. M. '61, G eneral Manager, Fast Food Service Division, Howard Johnson’s Brain­ tree, Massachusetts
Sato, Y. ’64, Manager, Morena Restaurant, Azabu, Tokyo
Saurman, I. C. ’38, Food Manager, B u rd in e ’s, Ft. Lauderdale, Flo rida
S chneider, P. H. '53, Owner, Swiss Inn Res­ taurant, Elkton, Maryland
S chne ithorst, J. E. ’64, V ice P resident, S chneithorst Restaurant C orporation, St. Louis, M isso u ri
Sculos, P. S. '42, D irecto r-T rea sure r, The M aridor Restaurant, Framingham, Massa­ chusetts
Sexton, K. ’51, E xecutive V ice P resident, Howard Johnson’s of Florida, Miami, Flor­ ida
S hackleford, Mrs. L. M. ’53, V ice P resident, Burger King of C onnecticut, W aterbury, C o n n e c tic u t
Shafer, H. B. ’51, Food S ervice D irecto r, Halle Brothers Department Store, Cleve­ land, Ohio
Shanks, I. H. ’53, Ow ner, Diam ond D oor Res­ taurant, Massena, New York
Sherwood, J. W. '51, R estaurant Manager, Stouffer Foods, Top of the Mart, Atlanta, G e o rg ia
S piller, D. T. '57, Manager, S p id e r’s R estau­ rant, Y ork Beach, Maine
Spoleta, G. P. ’65, D ire c to r o f P rod uct De­ velopm ent, Fairfield Farm Kitchens, W ash­ ington, D.C.

S tam pler, S. B. '64, V ice P resident, S ta m p le r’s Filet Mignon, Inc., New Y ork City
Stanczak, D. L. '67, M anager, The B rass Rail Restaurant, Sheraton M otor Inn, Urbana, Illin o is
Stevens, L. C. ’65, G eneral M anager, A rb y ’s Franchise, Denver, Colorado
Stover, R. L. ’65, A rea S upervisor, B urger Chef, New Jersey
S tucker, P. C. ’60, Manager, Ham That Am Ham Restaurant, Chittenango, New York
Suarez, L. A. '59, Owner, C afeterias Im p a rcia lCorona, Hospital de Maestro, Hato Rey, Puerto Rico
Tay, K. B. ’62, M axim ’s Restaurant, S aigon, Vietnam
Ta ylor, E. J. ’37, Lessee, Ranch C ourt Motel Restaurant, State College, Pennsylvania
T e rw illig e r, E. '28, Manager, S to u ffe r’s S m ithfield Restaurant, Pittsburgh, Pennsylvania
Theros, G. F. '57, O w ner-M anager, K in g ’s Inn Lilac Lane Enterprise, M inneapolis, M inne­ sota
Thom as, J. A. ’57, O perations S upervisor, M allory Restaurants (Burger King), Roslyn Heights, New York
Tiffany, D. L. ’59, S cotch & S irlo in R estau­ rants, Binghamton, New York
Trotta , R. M. ’55, Food S ervice M anager, L. S. Ayres Company, Indianapolis, Indiana
Tsighis, J. J. '60, G roup D irecto r, R estaurant Associates Industries, New York City
Tucker, D. S. '34, S enior V ice P resident, Host International Inc., Los Angeles, C alifornia
Turback, M. S. '66, O w ner-M anager, T u rb a ck's Old Gables Inn, Ithaca, New York
Turgeon, F. A. '55, V ice P resident, How ard Johnson’s Restaurants, Buffalo, New York
Turgeon, R. A. '51, P resident, How ard Jo h n ­ son’s Restaurants, Buffalo and Rochester, New York
V andersteur, P. '62, E xecutive Chef, The Packet Inn, North Tonawanda, New York
Van W agenen, G. '50, M anager, C olonnade Restaurant and Lounge Company, Eatontown, New Jersey
Van W egen, K. '64, O w ner-M anager, S quires Restaurant, East Hampton, New York
V itale, P. J., Jr. '64, M anager, Kona Kai Res­ taurant, M arriott M otor Hotel, P hiladelphia, P e n n s y lv a n ia
Vonetes, J. G. '43, O w ner-M anager, Lee House Diner, Petersburg, V irginia
W aldron, P. A. '35, P resident-T reasurer, Cos C obber Drive-In Restaurants, Stratford, C onnecticut
W ales, L. K. '66, D is tric t Sales Manager, Dunkin Donuts of Am erica, Quincy, Massa­ chusetts
W arner, D. P. '51, G eneral M anager, H ost In­ ternational, Marineland of the Pacific, Palos Verdes Peninsula, C alifornia
Wayne, F. E. '49, O w ner-M anager, The H ol­ loway House, East Bloom field, New Y ork
W eber, E. S., Jr. '52, P resident, A & W Inter­ national, Inc. (United Fruit Company), Santa Monica, C alifornia

60 Placement Service

W egener, K. G. ’62, M anager, A rb o r Inn Res­ taurant, R ockville Centre, New York
W heeler, L. J., Sr. ’38, M anager, S to u ffe r’s "T op of the S ixes," New Y ork City
W hite, T. W. '56, Ow ner, W h ite ’s Restaurants, Dewitt, New York
W hitney, C. R. ’53, P resident, Royal Castle System Inc., Miami, Florida
W ilso n, R. R. '59, M anager, H o-H o-Kus Inn, Ho-Ho-Kus, New Jersey
W ood, F. R. Ill ’65, M anager, P it S top Res­ taurant, Food Services Inc., Ledgewood, New Jersey
Y oken, D. A. '62, O w ner-M anager, Y o k e n ’s Thar She Blows, Danvers, Massachusetts
Zuch, D. '48, P rop rietor, K een’s English C hop House, New York City
Food Service
A iduk, M. C. ’52, S chool Lunch D irecto r, Board of Education, Niagara Falls, New York
A ndrew s, D. O. '58, O perations and P lanning Manager, C ardinal Vending Company, Mansfield, Ohio
B abco ck, J. L., Jr. ’36, D ire c to r o f Food Service, The P rincipia Schools, St. Louis, M is s o u ri
Backauskas, A. W. '62, D is tric t M anager, Saga Food Service, Pittsburgh, Pennsylvania
B arlow , S. C. '66, D ire c to r o f O perations, Food Operations, Inc., New Y ork City
Batt, J. A. '43, S enior V ice P resident, S ervice Systems C orporation, Buffalo, New York
B lair, E. N. '57, D ire c to r o f O perations, Food Service D ivisions, The Grand Union Com­ pany, South Hackensack, New Jersey
B ram ley, W. F. '62, M anager, S to u ffe r's InPlant Management O peration, J. C. Penney Company, New York City
C appello, L. A. '51, D ivision V ice P resident, Interstate-United Corporation, Chicago, Illi­ nois
C apra, C. L. '64, C afe teria S upervisor, M cD on­ nell A irc ra ft, St. Louis, M issouri
C arson, R. D. '64, P resident, H arrisburg Foods Inc., Harrisburg, Pennsylvania
C lark, M. G. '66, M anager, M a rriott, H olton A rm s S chool, W ashington, D.C.
Darker, D. J. '62. O perations M anager, C o l­ leges, U niversities, and S chools, Versafoods Services, Toronto, Ontario, Canada
Deal, W. F. '41, V ice P resident, A rea G eneral Manager, ARA, Bryn Mawr, Pennsylvania
De Gasper, E. E. '48, Food S ervice D irecto r, Board o f Education, Buffalo, New York
Deignan, P. B. '62, D ire c to r o f T e chnical Services, Chefare Inc., Pittsburgh, Penn­ sylvania
D em m ler, R. H. '45, G eneral M anager, C an­ teen C orporation, C incinnati, Ohio
D enzler, A. H. '58, R egional D irecto r, S ervice Systems, Inc., C hicago, Illinois
Ditcheos, J. '53, Food Service D irector, Kil-

lington Ski Area (Sherburne C orporation), K illington, Verm ont Eppolito, C. T. '52, S enior Vice President, Service Systems C orporation, Buffalo, New York Farr, J. F. '39, V ice P resident, A u to m a tic Canteen Company of Am erica, Chicago, Illin o is Ficke tt, E. C. ’44, S choo l Lunch D irecto r, Kenmore P ublic Schools, Kenmore, New York F ilsing er, M. 0 . '39, V ice P reside nt and D ivi­ sion Manager, Prophet Foods Company, Burbank, C alifornia F in aldi, G. C. '59, S u p e rviso r o f O perations, Food Operations Subsidiary Service Sys­ tems, Inc., Buffalo, New Y ork F lic k in g e r, R. D. '47, P resident, S ervice Sys­ tem s Corporation, Buffalo, New Y ork Fors, R. D., Jr. '59, R egional V ice P resident, Food O perations, Inc., Rochester, New Y o rk Fried, G. '39, Food S ervice D ire cto r, W estern Area, Phoenix M otorola, Inc., Phoenix, A riz o n a G erhardt, R. A. '56, D ire cto r, Plans and Budgets, Linton’s Food Services, Philadel­ phia, Pennsylvania G oodbrand, W. A. '47, P resident, O ly Food Services Ltd., Vancouver, B ritish Colum bia, Canada H aberl, F. J. '47, M anager, Food and V ending Services, The Martin Company, Denver, C o lo ra d o H allbach, G. W. '49, G eneral M anager, AA Full-Line Vending, Inc., B ridgeport, Con­ n e c tic u t H arbeck, R. T. '56, C orp ora te D ire c to r of Food Service, Forbes & W allace, Spring­ field, Massachusetts H ilburt, J. H. '59, D is tric t M anager, W helan Food Service, Inc., Philadelphia, Pennsyl­ vania Hines, G. H. '42, V ice P resident and T reas­ urer, Blaikie, M iller & Hines, Inc., New Y ork C ity H itzel, J. L. '59, S u p e rviso r o f Food S ervice, Szabo Food Service, W estern Electric, W inston-Salem, North Carolina H offm eister, C. D. '52, D ivision M anager, Linton's Food Services, Philadelphia, Penn­ sylvania H orow itz, P. '40, C aterer-O w ner-M anager, Park Manor Caterers, Springfield, Massachusetts Howard, K. E. '31, D irecto r, Bureau o f S chool Lunches, Board of Education, Brooklyn, New York Hubbard, G. D. '53, V ice P resident-P artner, Food Management Systems Company, Los Angeles, C alifornia Irey, G. M. '45, Food S ervice C oordina tor, Store Planning D ivision, J. C. Penney Com­ pany, New York City Kennedy, D. S. '55, P resident, A ce Foods, Inc., Milwaukee, W isconsin K ochli, R. E. '61, D ire cto r, A u to m a tic Food

Placement Service 61

Services, M arriott C orporation, W ashington,
D.C. K osakow ski, J. E. ’48, Food S ervice Manager,
The Travelers Insurance Company, Hart­ ford, Connecticut Kosse, R. C. '55, Food S ervice D irecto r, Grumman Aircraft, Bethpage, New York K rouner, D. H. '55, V ice P reside nt-O pera tions Director, Shultzy’s Delicatessen, Boston, M a ssachuse tts Lefeve, L. W. ’42, Vice P resident, Thruw ay Division, Restaurant Operations, M arriott Hot Shoppes M arker, P. M. ’61, V ice P resident, Rocky Mountain Food Service, Ogden, Utah Mather, R. W. '48, M anager, Food S ervice De­ partment, Ford M otor Company, Detroit, M ichigan M athias, G. D. '58, D is tric t M anager, Servom ation-M athias Company, Baltimore, Mary­ land M edevielle, J. E. ’41, D ire c to r o f Food Serv­ ices, Board of Education, Elizabeth, New
Jersey M erwin, R. M. '42, C hief, Food S ervice, USAF,
Philadelphia, Pennsylvania M iller, W. H., Jr. '38, E xecutive V ice P resident,
Servomation-Mathias Company, Baltimore, M a ryland M ontague, H. A. '34, P resident and C hief Executive Officer, Greyhound Food Manage­ ment, Detroit, M ichigan Mund, C. J. ’51, P resident, Food O perations, Inc., New York City Namack, J. M. ’58, A rea S upervisor, B laikie, M iller & Hines, Inc., New York City N ordberg, N. L. ’55, P resident and G eneral Manager, N ordberg’s Caterers, Inc., Read­ ing, Massachusetts Nothhelfer, J. O. ’63, Regional D irector, Food Operations, Inc., New York City O ’B rien, R. W., Jr. ’49, General Manager, Canteen Company of Am erica, Buffalo, New York O'Rourk, J. C. '32, Vice President, B laikie, M iller & Hines, Inc., New Y ork City P ajeski, S. J. ’57, A ssistant Food S ervice Manager, Eastman Kodak Company, Roch­ ester, New York Pedersen, 0 . W. '52, D irector of A uxiliary Services, Scottsdale Public Schools, Phoe­ nix, Arizona Petzing, J. E. '55, D ire c to r of Food Services, Macke, Inc., Cheverly, Maryland Phelps, S. N. '39, Manager, D ining, S leeping, and Parlor CarService, Pennsylvania Rail­ road, Long Island City, New York P oulson, R. C. '58, Food S upervisor, A rm y & A ir Force Exchange Service, Okinawa Re­ gional Exchange, Okinawa Reas, J. R.'50, Food S ervice Manager, Lederle Labs, Pearl River, New York Reed, R. O. '53, D ire c to r o f S chool Lunches, Corning, New York Remele, R. E. '59, P resident, N ational Food F a cilitie s, W ashington, D.C.

Runk, W. A., Jr. '51, Food S ervice S pecia list, Goren Foods Company, Boston, Massachu­ setts
S abella, K. J. '50, E xecutive V ice P resident, Eastern Food Services, Inc., Stamford, C o n n e c tic u t
Saunders, H. E., Jr. ’45, G eneral M anager, Canteen Corporation, Kansas City, Missouri
Sim on, J. P. '55, S e n io r V ice P resident, ARA Services, P hiladelphia, Pennsylvania
Sisley, P. L. T. ’58, D ire c to r o f O perations, Food Operations, Inc., Holden, Massachu­ setts
Slocum , W. H. '34, S chool Lunch Program D irector, Lanigan School, Fulton, New York
S now don, C. C. '33, D ire cto r o f Research & Standards, ARA Service, Philadelphia, P e n n s y lv a n ia
S pencer, F. C. '43, D ining S ervice M anager, New Jersey Bell Telephone Company, New­ ark, New Jersey
Stanway, C. R. '49, V ice P resident-G eneral Manager, Stouffer's Management Food Sys­ tems, Cleveland, Ohio
Starke, R. P. '52, E xecutive V ice P resident, Service Systems C orporation, Buffalo, New York
Taylor, R. B. '43, Food S ervice M anager, Sun­ beam Corporation, Chicago, Illinois
Thering, H. E. '54, D ire c to r o f Food S ervice, Delco Remy Division of General Motors, Anderson, Indiana
T ip pett, J. '65, Food and Beverage M anager, Pico Peak Ski Area, Sherbourne, Vermont
Tow ner, J. R. ’43, Food S ervice M anager, IBM Corporate Headquarters, Armonk, New York
T riebel, A. R. '55, C entral D is tric t M anager, Food S ervice D ivision, U ncle B en’s Inc., Houston, Texas
W adle, C. J. '63, Partner, H unter V ending, W ashington, D.C.
W hitem an, K. I. ’41, C afeteria S upervisor, Photo P roducts Plant, E. I. du Pont de Nemours, Parlin, New Jersey
W ladis, A. N. '39, R egional M anager, In te r­ state United C orporation, Buffalo, New York
W oodw orth, R. M. '57, D irecto r, Food and Housing, U niversity C ity Studios, H olly­ wood, C alifornia
W right, B. B. '57, D ire cto r o f Food S ervice, Saga A dm inistrative D ivision, M enlo Park, C alifornia
Y ochum , P. T. ’48, P resident, S ervom ationMathias, Inc., Baltim ore, Maryland
Zim m erm ann, S. A. ’53, M anager, Food Serv­ ices, Radio C orporation of A m erica, M issile Electronics and Control Department, B url­ ington, Massachusetts
Clubs
Adam s, R. M. ’50, M anager, P rinceton C lub of New York, New Y ork City
Adam s, S. W. ’66, Manager, Ta ntallon C ountry C lub, W ashington, D.C.

62 Placement Service

Amend, A. A. '56, Manager, Indian Harbor Yacht Club, Greenwich, C onnecticut
A n til, F. H. ’55, D ire c to r o f T ra in in g and Man­ agement Development, Playboy Clubs In­ ternational, Chicago, Illinois
A rn o ld , D. C. '52, G eneral M anager, B erry H ills Country Club, Charleston, West V ir­ ginia
A shw orth, F. 0 ., Jr. '41, M anager, M ohaw k Club, Schenectady, New Y ork
B aribeau, R. D. '58, D ire c to r, P erine Leisure International, Envoy International Town Clubs, Chicago, Illinois
B errin gton , W. R., Jr. '64, M anager, Lakew ood Country Club, Cleveland, Ohio
Berry, D. A. '59, M anager, The C oun try C lub, Farmington, C onnecticut
B lair, R. C. '50, M anager, N avesink C ountry Club, M iddletow n, New Jersey
B lasko, P. J. '41, G eneral M anager, C ountry Club of W ilm ington, W ilm ington, Delaware
B ooth, D. ’53, M anager, C om m issioned O ffi­ cers Club, United State Naval Station, New­ port, Rhode Island
B uescher, W., Jr. '35, G eneral M anager, W ilshire Country Club, Los Angeles, C alifornia
B urger, K. R., Jr. ’58, G eneral Manager, Racquet and Tennis Club of New York City, New York City
B urger, R. A. '48, Manager, Engineers C lub, New York City
Byer, A. J. '54, General Manager, Leewood G olf Club, Eastchester, New York
Casey, B. M. '49, G eneral M anager, Blue Mound G olf and C ountry Club, Wauwatosa, W isconsin
Converse, F. L. '54, M anager, B attle Creek Country Club, Battle Creek, Michigan
C oulson, C. L. '56, M anager, Harvard U niver­ sity Faculty Club, Cam bridge, Massachu­ setts
D aglian, A. '57, G eneral M anager, C ornell Club, New Y ork City
Dodge, J. B. ’57, Manager, C oun try C lub of Florida and Ocean Club of Florida, Delray Beach, Florida (winter)
Dunn, W. P., II '51, P resident, W est Orange Riding Club, West Orange, New Jersey
Durgee, R. B. '62, G eneral M anager, Larchmont Yacht Club, Larchmont, New York
E dington, R. H. '57, G eneral Manager, R idge­ way Country Club, W hite Plains, New York
Edwards, R. '45, C lub S pecialist, U nited States Navy Ships Store Office, Brooklyn, New York
Elvins, W. T. ’58, Club General Manager, Laguna Niguel Corporation, Laguna, C ali­ fornia
Farrar, W. E. ’50, Manager, M aple B luff C oun­ try Club, Madison, W isconsin
Felshow , E. R. '52, M anager, J u p ite r Island Club, Hobe Sound, Florida
F rede rick, P. C. ’47, Manager, The C hicago Club, Chicago, Illinois
Fulop, N. I. ’58, M anager, Q uadrangle Club, Chicago, Illinois
Furst, H. M. ’65, A ssistant Manager, Royal

Canadian Yacht Club, Toronto, Ontario, Canada G arw ood, W. G. ’48, M anager, T o le d o Club, Toledo, Ohio G ib e rti, J. R. '64, A ssistant M anager, W eston G olf Club, W eston, Massachusetts G irm onde, J. R. ’58, M anager, T w in Ponds G olf Association, Inc., New York G rout, J. L., Jr. ’64, M anager, Lake H ickory C ountry Club, Hickory, North C arolina Haynes, C. E. ’44, M anager, D e tro it G o lf Club, D etroit, Michigan Hecht, L. L. ’49, M anager, S pring Lake C lub, Spring Lake, M ichigan H edlund, D. V. '67, M anager, M ohaw k G olf Club, Tiffin, Ohio H o llis te r, F. H. '32, M anager, S carsdale G olf Club, Hartsdale, New Y ork H organ, R. W. '69, M anager, A usab le Club, St. Huberts, New York Huber, H. L. ’39, M anager, W estw ood C ountry C lub, Buffalo, New Y ork H uggard, A. R. ’56, M anager, The Farms C ountry Club, W allingford, C onnecticut J ehlen, G. C. ’51, M anager, The Lunch C lub, Inc., New York City K nipe, J. R. ’31, M anager, The S pringhaven C lub, W allingford, Pennsylvania Lamond, W. W. ’38, General Manager, W est­ moreland Country Club, Export, Pennsyl­ vania Living ood , E. F. '55, M anager, A re o la C ountry Club, Paramus, New Jersey Lo ckw o od, L. C. '47, M anager, Essex C ountry Club, West Orange, New Jersey Lucha, A. M. ’35, G eneral M anager, A m erican Club of Tokyo, Tokyo, Japan Lyon, E. W. ’38, E xecutive D irecto r, C lub Man­ agers A ssociation of Am erica, W ashington, D.C. Masterson, D. H. ’52, M anager, B oca Rio G o lf Club, Boca Raton, Florida Meyer, W. J. '58, Resident Manager, Ocean Club of Florida, Delray Beach, Florida M ille r, S. G. ’66, M anager, The Faculty Club, U niversity of Rochester, Rochester, New York Montague, O. E. ’41, G eneral M anager, S p rin g ­ field Country Club, Springfield, Ohio M oon, H. V. '30, M anager, C harlotte C ountry Club, Charlotte, North Carolina M orrison, W. B. '36, M anager, M IT Faculty Club, Cambridge, Massachusetts N iel, R. M., Jr. '48, M anager, P rincess Anne C ountry Club, V irginia Beach, V irginia O sborne, C. W „ Jr. ’51, M anager, A lum nae House, Vassar College, Poughkeepsie, New Y o rk P arkinson, F. '43, M anager, G len Flora C oun­ try Club, W aukegan, Illinois Pearce, J. D. '52, M anager, R ainie r C lub, Seattle, W ashington Penn, J. N. ’49, A ssistant S ecretary-M anager, Union League Club, New Y ork City Peterson, W. L. ’46, M anager, P arkersburg C ountry Club, Parkersburg, West V irginia

Placement Service 63

P rotos, C. M. '62, M anager, B ethlehem Steel Club, H ellertow n, Pennsylvania
R atkow ski, R. W. '64, M anager, B eacon H ill Club, Summit, New Jersey
R eifschneider, R. '60, G eneral M anager, Aspetuck Valley Country Club, Weston, Con­ n e c tic u t
Reyelt, H. G. ’39, O w ner-M anager, Beach and Tennis Club, New Rochelle, New York
Reynolds, J. M. '58, Partner, Indian Kettles Club, Hague, New York
Rios, E. '58, G eneral M anager, B ankers C lub, Hato Rey, Puerto Rico
R ipper, D. H. '40, G eneral M anager, D e tro it Club, Detroit, M ichigan
Rockey, J. A, '39, Manager, Shuttle Meadow Country Club, New Britain, C onnecticut
Rohde, R. K. ’51, G eneral M anager, M onroe G olf and C ountry Club, Monroe, Michigan
Rorke, W. S. ’51, G eneral Manager, S eattle Tennis Club, Seattle, W ashington
Ross, A. H. ’64, C lub M anager, Breezy Bend Country Club, Headingley, Manitoba, Canada
Ross, R. S. ’51, M anager, P iping R ock C lub, Locust Valley, New York
Saltsm an, T. R. ’63, M anager, Jam aica Play­ boy Club, Jam aica, West Indies
Satterthw ait, W. J,, Jr. '51, Manager, Buffalo Club, Buffalo, New York
S chlingm ann, C. F. Ill ’61, M anager, Lehigh C ountry Club, A llentow n, Pennsylvania
Seely, R. '41, C lub M anager, W am sutta Club, New Bedford, Massachusetts
Shaner, F. E. ’50, M anager-A ssistant S ecretary, Broad Street Club, Inc., New York City
Shissias, G. G. ’57, Manager, Forest Lake Club, Colum bia, South C arolina
S m ith, W. E. ’55, Manager, A paw am is Club, Rye, New York
S ochacki, J. L. ’62, G eneral M anager, Golden Valley G olf Club, M inneapolis, Minnesota
Stover, F. T. '65, M anager, The Bay C lub, Boston, Massachusetts
Ten B roeck, D. L. '37, M anager, Y o ric k C lub, Lowell, Massachusetts
Terhune, D. L. '52, M anager, G ain esville G olf and Country Club, G ainesville, Florida
Thom as, F. J. '49, M anager, Saucon V alley C ountry Club, Bethlehem, Pennsylvania
Tow er, H. E. '47, Manager, U niversity Club, Syracuse, New York
Travis, W. '42, G eneral Manager, Y ale C lub, New York City
Vignaux, G. J. '66, Manager, Engineers Coun­ try Club, Roslyn, New York
W allace, C. C. ’49, M anager, W ellesley C ollege Club, W ellesley, Massachusetts
W alsh, J. A., Jr. '58, M anager, B irm ingham A thletic Club, Birm ingham , Michigan
W alsh, T. C. '52, E xecutive A ssistant Manager, New York A thletic Club, New York City
W annop, H. W. '42, Food and Beverage Man­ ager, Lake Placid Club, Lake Placid, New York
W annop, J. W. '42, G eneral M anager, W ianno Club, W ianno, Massachusetts

W aring, W. G. '60, G eneral M anager, A ro n im ink G olf Club, Newton Square, Pennsyl­ vania
W atts, R. D. '56, G eneral M anager, H ouston Club, Houston, Texas
W hitted , S. S. ’67, A ssistant M anager, O fficers Club, Fort Monmouth, New Jersey
Hospitals
A dam s, D. J. ’55, A ssistant A d m in istra to r, New Rochelle Hospital, New Rochelle, New York
A inslie, N. J. '57, D irector, D ietary Services, St. Luke’s M edical Center, S ioux City, Iowa
A lsedek, A. E. ’56, D is tric t M anager, ARA Hospital Food Management, Palatine, Illinois
B adger, C. R. E. '49, A ssistant E xecutive D i­ re ctor, St. Thom as H ospital, A kron , O hio
Beyer, C. E. ’60, Food S ervice D ire cto r, ARA H ospital Food Management, St. Elizabeth Hospital, Lincoln, Nebraska
Bolay, B. A. '69, D ietary D irecto r, N orth Arundel Hospital, Glen Burnie, Maryland
Bowen, O. M. '40, A d m in istra to r, A lle ntow n H ospital, A llentow n, Pennsylvania
B racco, G. A. '60, R egional V ice P resident, ARA Hospital Food Management, Boston, M a ssa ch u se tts
B rannon, J. F. '61, D ire c to r o f O perations, Hospital Dietary Service Inc., Detroit, M ich­ igan
Brow n, Miss C. E. '66, A ssistant Food S ervice D irector, M arriott Corporation, Alexandria, V irg in ia
C alvert, D. ’51, D irecto r, Food S ervices and Housekeeping, C olum bia Presbyterian Med­ ical Center, New York City
Card, H. F. '54, A ssistant A d m in istra to r, S up­ porting Services, Mount Sinai M edical Cen­ ter, New Y ork City
Cleary, E. J. '40, Food S ervice M anager, United Food Management Service, Auburn Memorial Hospital, Auburn, New York
Clem ent, C. A. '28, D irecto r of Food Services, Tri County Hospital, Springfield, Pennsyl­ vania
C olbe rt, F. A. ’48, Food S ervice D irecto r, O ver­ look Hospital, Summit, New Jersey
C olby, J. W. '48, A d m in istra to r, St. L u ke ’s Memorial Hospital, Spokane, W ashington
C um m ings, R. E. '40, A dm in istra to r, J. C. B la ir Memorial Hospital, Huntingdon, Pennsyl­ vania
D alla, F .C. '49, D ire c to r o f A u x ilia ry S ervices, Jefferson Medical Center, Philadelphia, P e n n s y lv a n ia
D ouglass, C. R. '32, E xecutive A ssistant, Dis­ tric t of Colum bia General Hospital, W ash­ ington, D.C.
Ferris, E. '64, D ire c to r o f Food S ervices, G reenville Hospital System, G reenville, South Carolina
Feuquay, D. E. '57, D ire c to r o f Food S ervice, Hospital of the U niversity of Pennsylvania, P hiladelphia, Pennsylvania

64 Placement Service

F inlayson, R. L. ’58, A ssistant A d m in istra to r, W aterbury Hospital, W aterbury, Connecticut
Fread, R. G. ’58, D ire c to r o f Food Service, M aim onides Hospital, Brooklyn, New York
G eggis, W. L. ’63, D is tric t Manager, ARA Hos­ pital Food Management, Philadelphia, Penn­ sylvania
G ibbons, H. C. ’55, D irecto r of Dietary Serv­ ices, The Christ Hospital, Cincinnati, Ohio
G ro ene ndijk, M. '61, D is tric t Manager, S outh­ ern Region, ARA Hospital Food Manage­ ment, C harlotte, North C arolina
Haden, H. W. ’56, A d m in is tra to r, Tobey Hos­ pital, Wareham, Massachusetts
H am ilton, R. D. Ill ’68, A ssistant Food Serv­ ice D irector, The George W ashington Uni­ ve rsity H ospital, W ashington, D.C.
Hanly, J. K. '62, A d m in is tra to r, B. S. P oliak Hospital, Jersey City, New Jersey
Hansen, R. D. ’60, A ssistant D irecto r, S cripps M em orial Hosoital, La Jolla, C alifornia
H oebel, P. A. '63, O perating S upervisor, Hos­ pitals and Nursing Homes, Service Sys­ tems, Inc., Buffalo, New York
Honish, J. A. ’57, Food Service D irector, Szabo Food Services, Harrison Memorial Hospital, Brem erton, W ashington
Jack, R. L. '55, D is tric t M anager, ARA H ospital Food Management, P hiladelphia, Pennsyl­ vania
Joh nson, W. C. '44, E xecutive D irecto r, H os­ pital Association of Rhode Island, Provi­ dence, Rhode Island
Joh nson, W. H., Jr. ’59, V ice P resident and General Manager, ARA Hospital Food Man­ agement, P hiladelphia, Pennsylvania
Keeney, J. C. '49, C om p trolle r, M unroe Me­ m orial Hospital, Ocala, Florida
K im ball, M. C. '54, A ssistant A d m in is tra to r fo r General Services, W hite Plains Hospital, W hite Plains, New York
K incade, D. A. ’49, A d m in istra to r, M em orial Hospital, B urlington, W isconsin
Knapp, G. T. ’59, A rea M anager, H ospital Dietary Department, M arriott Corporation, W ashington, D.C.
Lamb, R. A. '62, R egional O perations A nalyst, ARA Hospital Food Management, San Fran­ cisco, C alifornia
L ittle fie ld , N. D. '32, H ousekeeping S upervisor, B altim ore City Hospital, Baltim ore, Maryland
Ludew ig, V. F. ’34, A d m in is tra to r, G eorge W ashington U niversity C linical Center, W ashington, D.C.
M adel, R. P., Jr. ’52, A dm in istra to r, Lake Shore Inn Nursing Home, Waseca, Minnesota
M archam , A. '58, A ssistant A dm inistrator, Emma Pendelton Bradley Hospital, River­ side, Rhode Island
M cC arthy, F. J., Jr. '61, A d m in is tra to r, Castle Rest Nursing Home, Syracuse, New York
Meehan, J. F. ’51, Food S ervice D irecto r, St. Joh n’s Hospital, Grosse Pointe, Michigan
M organ, R. J. '59, Food S ervice D irecto r, In­ terstate United-Cease, Upstate M edical Cen­ ter, Syracuse, New York

Myers, W. W. ’48, D ire c to r o f Food S ervice, B uffalo General H ospital, Buffalo, New Y ork
Newell, W. T. '54, A ssistant D irector, Yale New Haven Hospital, New Haven, C onnecti­ cut
N ew ton, R. R. ’59, D is tric t M anager, ARA Hos­ pital Food Management, Inc., Pennsauken, New Jersey
O lson, J. S. ’58, D is tric t M anager, ARA H os­ pital Food Management, Atlanta, G eorgia
Oswald, C. A. Ill ’59, D irector, Health Care Operations, Ace Foods Inc., Milwaukee, W is­ consin
Pike, W. B. ’59, Food S ervice D ire cto r, The Springfield Hospital, ARA Hospital Food Management, S pringfield, Massachusetts
Ragle, P. R. ’60, A ssista n t H ospita l A d m in is­ trator, M aricopa County General Hospital, Phoenix, Arizona
Raym ond, R. L. '47, Food S ervice D irecto r, ARA, General Hospital, Indianapolis, Indiana
Reiman, P. K. '45, A sso cia te D ire cto r, M aine M edical Center, P ortland, Maine
R eynolds, J. B. '58, Food S ervice D irecto r, ARA Services, M em orial Hospital, Paw­ tucket, Rhode Island
Rhoades, J. L. '66, A ssistant D ire cto r, D ining Services, ARA, Sibly Hospital, W ashington, D.C.
R ichm an, E. L. ’47, A ssociate D ire cto r, B ern­ stein Institute, Beth Israel M edical Center, New Y ork City
Rogers, C. T. ’55, D istrict Manager, ARA Hos­ pital Food Management, Chicago, Illinois
R udiger, H. F., Jr. ’33, A d m in istra to r, Southside Hospital, Bay Shore, New York
Sabbag, G. J. ’58, Executive D irector, Parker Hill Medical Center, Boston, Massachusetts
Sm ith, D. L., Jr. ’61, R egional P ersonnel Man­ ager, ARA Hospital Food Management, Inc., W ellesley Hills, Massachusetts
S m ith, J. L. '48, C hief, H ospita l Care & Re­ h a b ilita tio n , U.S. P u b lic Health S ervice Di­ vision, Medical Care A dm inistration, A rling­ ton, Virginia
S orger, F. J. ’53, R egional O pe ratio ns Man­ ager, ARA Hospital Food Management, Inc., Atlanta, Georgia
Sweeney, R. H. '53, A d m in istra to r, A lfre d I. du Pont Institute, W ilm ington, Delaware
Thom pson, C. R. ’53, A ssistant A dm in istra to r, Temple U niversity M edical Center, Phil­ adelphia, Pennsylvania
Thom pson, R. H. '47, Food S ervice D irecto r, George W ashington U niversity Hospital, W ashington, D.C.
V and erslice, J. A. '43, D is tric t M anager, Hos­ pital Food Service, M arriott Corporation, W ashington, D.C.
V anderw arker, R. D. '33, P resident, M em orial S loan-Kettering Cancer Center, New York City
V aughan, J. S. '60, R egional G eneral Manager, ARA Hospital Food Management, Inc., Penn­ sauken, New Jersey
W eism an, P. C. '53, Food S ervice D irecto r,

Placement Service 65

University Hospital, University of W ashing­ ton, Seattle, W ashington W heatley, T. J. ’60, A ssistant A d m in istra to r, St. M ary’s H ospital, Troy, New Y ork W heeler, K. E. ’64, A ssociate P lanning Co­ ordinator, Medical Center Affairs, N orth­ western University, Evanston, Illinois W helan, T. E. '52, P resident-O w ner, W helan Hospital Food Service Inc., Philadelphia, Pennsylvania W illiam s, G. C. '52, A ssistant D irecto r, Miam i Valley Hospital, Dayton, Ohio Zem bruski, L. M. '51, Food S ervice Manager, West Suburban Hospital, Oak Park, Illinois
Colleges and Universities
A llan, R. '56, M anager, R esidence H alls, De­ partment of Housing and Food Service, Penn State University, U niversity Park, Pennsylvania
Andrae, R. ’42, D irecto r, A u x ilia ry S ervices, Northern Illinois University, DeKalb, Illinois
Baugh, W. J. '62, M anager, ARA Slater, Drew University, Madison, New Jersey
B egin, D. F. '59, R egional O perations D irecto r, College D ivision, Saga Food Services, San Francisco, C alifornia
Benner, D. F. '59, V ice P resident o f M anage­ ment Services, Allen Brothers and O ’Hara, Inc., Memphis, Tennessee
B ernhard, R. B. '62, A ssistant M ananger of Food Services, U niversity of Tennessee, Knoxville, Tennessee
B erninger, O. A. '58, A ssistant D irecto r, De­ partment of Dining Halls, Duke University, Durham, North Carolina
B ickert, D. G. '51, Business M anager, Johns Hopkins University, Baltim ore, Maryland
B irchfield , J. C. '57, D ire c to r o f Food S ervice and Residence Hall Operations, U niversity of Tennessee, Knoxville, Tennessee
B ollm an, C. F. '41, P urchasing Agent, U niver­ sity of Illinois, Chicago, Illinois
B orsari, W. E. '63, A dm in istra to r, A u x ilia ry Service Enterprises, University of C alifornia, La Jolla, C alifornia
Bower, P. O. ’66, A ssistant G eneral Manager, Granville Towers, Chapel Hill, North Caro­ lina
B radley, M. J. ’60, A ssistant D irecto r, Housing, Indiana State University, Terre Haute, Indiana
B renner, J. R. '64, P ro je ct M anager, C olum bia University, New Y ork City
Buck, S. K. ’57, A ssistant Manager, D ivision of Physical Plants, Yale University, New Haven, Connecticut
B utler, R. '50, D ietitian , R esidential Halls, Iowa State University, Ames, Iowa
Callahan, J. M. '59, O perations A nalyst, ARA Slater School and College Services, Boston, M a ssachuse tts
Carey, F. S. ’66, D ining M anagem ent S uper­

visor, Housing and Dining Services, Cornell University, Ithaca, New York Carr, C. H., Jr. '49, P resident, C olleg e M an­ agem ent E nterprises, Inc., St. Joseph C o l­ lege, Jensen Beach, Florida Chand, D. K. '65, Food S ervice M anager, C a rl­ ton University, Saga Food Service, Ottawa, Canada C leaveland, N. C., Jr. '57, D ire cto r, Food Serv­ ices, Brown University, P rovidence, Rhode Island Cobb, G. H. '41, A ssociate D irecto r, Eastern M ichigan U niversity Union, Ypsilanti, M ich­ igan Cope, H. C. '41, V ice P resident o f Business A ffairs, Earlham College, Richm ond, Indiana C ousins, J. A. '50, P ersonnel S ervices Di­ rector, Saga Adm inistrative C orporation, Menlo Park, C alifornia C um m ings, N. J. '37, Treasurer, M a rietta C ol­ lege, M arietta, Ohio Davis, W. N. ’31, D ire c to r o f P lant H ousing and Food Operations, Brown University, Providence, Rhode Island Dean, H. H., Jr. '56, D ire cto r, R esidence H alls Housekeeping, Ohio U niversity, Athens, Ohio DeTemple, J. J. '65, Food S ervices D irecto r, Faculty Student Association, A lfred State, Alfred, New York Dobie, A. R. '56, D irecto r, U niversity D ining Halls, Yale University, New Haven, C on­ n e c tic u t Dohrm an, S. K. ’61, D ire c to r o f Food S ervices, U niversity of Rochester, Rochester, New York Drake, R. L. '65, Food S ervice M anager, Saga Food Service, Hamilton College, Ham ilton, New York Dylla, H. F., Jr. ’47, V ice P resident, S chool and College Services, ARA Service, Phil­ adelphia, Pennsylvania Earl, J. B. '56, D ire c to r and C o o rd in a to r o f Food Service, Drexel Institute of Technol­ ogy, P hiladelphia, Pennsylvania Eberhart, D. C. '63, M anager, Saga Food Service, Simpson Dining Hall, U niversity of Vermont, Burlington, Vermont Fanning, D. J. '48, A ssistant D ire c to r fo r Fi­ nance, U niversity of Rochester Medical Center, Rochester, New York Free, F. J. ’63, D irecto r, Food S ervice, New Y ork State College, Oneonta, New Y ork G ackenbach, L. H. '55, S upe rvising M anager, MW Wood Food Service Inc., Allentow n, P e n n s y lv a n ia G ibson, A. W., Jr. ’42, A ssistant M anager, Allen & O'Hara, Inc., Memphis, Tennessee G ill, R. E. '65, M anager, Saga Food Service, Manchester College, Manchester, C onnecti­ cut Graham , M. J. ’58, A ssistant D ire cto r, D orm i­ tory and Food Service, Princeton University, Princeton, New Jersey Grinnan, W. T. ’58, D irector, Campus Center, U niversity of Massachusetts, Amherst, Mas­ sachusetts

66 Placement Service

G rinstead, P. W. '57, B udget D irecto r, Saga Food Service, Menlo Park, C alifornia
Hannum, P. C. ’33, C am pus B usiness Man­ ager, University of C alifornia, Los Angeles, C alifornia
H arringto n, R. C. ’50, Food S ervice D irecto r, Student Union and Faculty Club, Stanford University, Stanford, C alifornia
H azeltine, K. A. ’55, D ire c to r o f D ining Serv­ ices, U niversity o f Pennsylvania, P hiladel­ phia, Pennsylvania
H ill, N. D. ’58, A ssociate D ire c to r o f Food Services, U niversity of Tennessee, Knox­ ville, Tennessee
Hodges, R. C. ’35, D irecto r, A u x ilia ry E nter­ prises, N orthern M ichigan University, Mar­ quette, Michigan
H ort, R. '55, V ice P resident, Sales and D evel­ opm ent, Szabo Food Service, Inc., Seattle, W ashington
Huff, S. L. ’59, Food S ervice M anager, W ash­ ington State University, Pullman, W ashing­ ton
H urlb urt, C. G., Jr. '53, D irecto r, Food Serv­ ice Department, Harvard University, Cam­ bridge, Massachusetts
Jacobs, D. M. '55, D is tric t M anager, M idA tlantic Region, School and College Serv­ ices, ARA Service, Potomac, Maryland
Judd, R. W. ’51, D ire c to r o f C olleg e O pera­ tio n s, A. G. E. Food S ervices Inc., D etroit, M ic h ig a n
Kersey, R. L. '49, D ire c to r o f A u x ilia ry E nter­ prises, University of Nevada, Reno, Nevada
K etterer, V. M. '37, D is tric t M anager, Saga Food Service, East Orange, New Jersey
King, H. P., Jr. '47, D ire c to r o f D ining Halls, V irginia Polytechnic Institute, Blacksburg, V irg in ia
K ooim an, C. S. ’60, E xecutive V ice P resident, University Inns, Inc., Houston, Texas
Kurz, G. W. '64, Food S ervice Manager, Yale University, Department of Dining Halls, New Haven, Connecticut
LaBarre, K. A. '54, D is tric t M anager, ARA Slater, School & College Services, Des Plaines, Illinois
La ngknecht, H. L. ’53, D ire c to r o f P urchasing, ARA School & College Services, Philadel­ phia, Pennsylvania
Laube, W. C. '55, P urchasing M anager, Saga Food Service, Menlo Park, C alifornia
Ledder, R. E. '48, D irecto r, Food O perations, University of Minnesota, M inneapolis, M in­ nesota
Lloyd, D. E. ’48, V ice P resident fo r Business Affairs, W orcester P olytechnic Institute, W orcester, Massachusetts
Lo B ello, L. V. ’56, Business M anager-A ssistant Treasurer, Alderson-Broaddus College, Philippi, West Virginia
M ackim m ie, A. A. '61, H ousing Manager, W ashington State University, Pullman, W ash­ ington
M cC arthy, C. E. J. '56, M anager, Kresge Hall, Harvard Business School, Boston, Massa­ chusetts

Mihaly, A. M. '67, Food Service D irector, Saga Food Service, Ripon College, Ripon, W is­ c o n s in
M iller, H. A. ’48, R egional O pe ratio ns A nalyst, ARA Slater School & College Services, Dallas, Texas
Minah, T. W. '32, D irecto r, D ining Halls, Duke University, Durham, North Carolina
Muser, W. E. '53, O pe ratio ns S upervisor, Rut­ gers State University, New Brunswick, New Jersey
N ew ell, J. T., Jr. '45, D ire c to r o f H ousing and Feeding, San Francisco State C ollege, San Francisco, C alifornia
Nolan, M. A. '65, M anager, Food S ervice, Stu­ dent Union Food Services, U niversity of C alifornia, Davis, C alifornia
N orden, W. C. '52, D ire cto r, S tudent Union and A ctivities, Eastern Montana College of Education, B illings, Montana
Palm er, R. E. ’50, G eneral M anager, A u x ilia ry Enterprises, State U niversity College, Os­ wego, New York
Parm elee, R. O. '35, Food S upervisor, U niver­ sity of M ichigan League, Ann Arbor, M ich­ igan
P artridge, H. R. ’40, B usiness M anager, F lo rida A & M University, Tallahassee, Florida
Payne, P. R. '51, D is tric t M anager, ARA S later School & College Services, Mayaguez, Puerto Rico
Pearson, F. A. ’48, A ssociate D ire c to r o f the Budget, C ornell University, Ithaca, New Y ork
Post, J. D. '52, B usiness M anager-Treasurer, The Putney School, Putney, Verm ont
P rice, E. T. '47, Food S ervice D irecto r, Uni­ versity of Notre Dame, Notre Dame, Indiana
Ramsey, E. W. '37, Food A d m in is tra tio n Di­ rector, Tuskegee Institute, Tuskegee, A la­ bama
Raynor, H. W. '56, Food S ervice D irecto r, Russell Sage College, Troy, New York
R idley, E. T. '65, Food S ervice M anager, U ni­ versity of Delaware, Newark, Delaware
Root, T. P. ’58, D ire c to r o f D orm s and Food Service, Princeton University, Princeton, New Jersey
Ryon, S. R. '47, M anager, D ining S ervices, C ornell University, Ithaca, New York
S cott, H. D. ’59, A ssistant D ire cto r, A d m in is­ trative Services, U niversity of Rochester, Rochester, New York
Shaw, L. J. ’48, Food S ervice M anager, State University Teachers College, Fredonia, New York
Shaw, M. R. '34, D ire c to r o f H ousing and Dining Services and Assistant U niversity Controller, C ornell University, Ithaca, New York
S ibal, W. J. ’64, M anager, C harles R ieber Hall, U.C.L.A., Los Angeles, C alifornia
S m ith, G. D. '62, A ssistant D ire c to r o f Food Service, Ohio University, Athens, Ohio
Snyder, K. A. '48, C om p tro lle r, U niversity of Hawaii, H onolulu, Hawaii
Strohkorb, A. W. ’51, D irector of Housing, U niversity of Illinois, Champaign, Illinois

Placement Service 67

Swift, E. H. '55, P resident, Scope C orp ora tion, Menlo Park, C alifornia
Tewey, J. F. '49, A ssistant D irecto r, H ousing & Dining, C ornell University, Ithaca, New York
T ip ton, W. D. '58, D is tric t M anager, ARA S later School and College Service, Sacramento, C a lifo rn ia
V incent, A. B., Jr. '61, C atering Manager, Princeton University Food Service, Prince­ ton, New Jersey
Vlahakis, G. S. '52, A ssistant D irecto r, D ining Service, ARA Slater School & College Serv­ ices, Wake Forest University, W instonSalem, North C arolina
W alcott, B. H. '58, A ssistant P urchasing Agent, Harvard University, Cambridge, Massachu­ setts
W alker, R. C. '43, Food S ervice M anager and Suoervisory Teacher, San Mateo Junior College, Redwood City, C alifornia
W eissbecker, F. J. '46, A ssistant D irecto r, Food Services, Harvard University, Cam­ bridge, Massachusetts
W entz, W. J. '58, M anager, W estern North C arolina D istrict, ARA Slater, W instonSalem, North C arolina
W hiting, E. A. '29, D irecto r, U niversity Unions, W illard Straight Hall, Cornell University, Ithaca, New York
W illis, F. S. '50, D ire c to r o f D ining S ervices, Faculty Student Association, SUNY (Harpur), Binghamton, New York
W inkelm an, G. W. '51, D ining S ervice D irecto r, Simpson College, Indianola, Iowa
W oodruff, D. R. '60, A ssistant D irecto r, D ining Halls, W illiam s College, W illiam stow n, Mas­ sachusetts
Zellm er, J. R. '43, Food S ervice D irecto r, O hio State University, Columbus, Ohio
Airlines
Bailey, W. J. '54, V ice P resident, Inflite , M ar­ riott C orporation, S chiller Park, Illinois
B erins, D. A. '66, D ire c to r o f O perations, Pro­ jects, Sky Chefs, Inc., New York City
B uehler, D. H. '60, Manager, D ining S ervice, Trans W orld Airlines, New Y ork City
D’A gostino, A. R. '56, A ssistant V ice P resi­ dent, Airlines, Sky Chefs, Inc., New York City
Droz, A. W. ’40, S upe rinten den t o f Food and Beverage, South A m erica, Pan Am erican Airways, Miami, Florida
Eaton, W. V. '61, D irecto r, System s and S tand­ ards, A ir La Carte, Jam aica, New York
Emmi, S. A. '61, M anager, Food S ervice, Sky Chefs, Inc., New Y ork City
Frank, L., Jr. '57, Manager, Research and P roject Development, A irline Catering, Dobbs House, Inc., Memphis, Tennessee
Freeman, R. A. ’63, F lig h t S ervice S upervisor, Pan Am erican W orld Airways, San Fran­ cisco Airport, C alifornia
Frees, D. M. '48, A ssistant to C om m issary

Manager, Pan Am erican W orld Airways, In­ ternational A irport, San Francisco, C alifornia G ibson, P. B. '43, D ire c to r o f M anagem ent Training, Sky Chefs, Inc., New York City G raessle, A. R. '60, Area S ervice S upervisor, Pan Am erican Airways, London, Shannon, Glasgow, Scandinavia Haverly, F. R. '42, D ire c to r o f A irp o rt D evel­ opment, Restaurant Associates Industries, Inc., New York City H erbig, C. W. '55, V ice P resident, A irlin e S erv­ ices, Sky Chefs Inc., New Y ork City Hill, J. J., Jr. '64, A ssistant D irector, A irline Services, Host International, Los Angeles, C alifornia Kaud, F. A. ’68, A ssistant M anager, A irlin e Service, Sky Chefs, Inc., Chicago, Illinois Kenyon, B. P. '56, D ining S ervice S upervisor, Trans W orld Airlines, New York City Kersey, J. R. '40, V ice P resident, B ra n iff Inter­ national Airlines, Dallas, Texas Levine, S. S. '64, T ra in in g S ervices S pecia list, United A irlines and Training Center, C hi­ cago, Illinois M cC rory, F. H. '39, S e cto r C om m issary S uper­ intendent, Pan Am erican W orld Airways, In­ ternational A irport, San Francisco, C alifornia M cD onough, J. J. '44, D ining S ervice M an­ ager, United A ir Lines, International A irport, San Francisco, C alifornia M elius, J. A. '50, A rea R epresentative, D ining Services, United A ir Lines, Chicago, Illinois M ilks, S. G. '62, G eneral M anager, Sky Chefs, Inc., Cleveland Hopkins A irport, Cleveland, O h io M orrison, W. P '50, C h ie f o f C om m issary, U nited A ir Lines, B urlington, C alifornia M uth, J. C. '42, A ssistant D irecto r, O perations, In-Flite Service, M arriott C orporation, W ash­ ington, D.C. Noseda, R. H. '52, D is tric t M anager, In -F lig h t Service, M arriott C orporation, Miami Inter­ national A irport, Miami, Florida P arrott, P. J. '41, D irecto r, Food S ervice, C on­ tinental A irlines, Los Angeles, C alifornia Rabia, S. S. '65, D irecto r, D ining S ervices, Eastern A irlines, Miami International A ir­ port, Miami, Florida S ullivan, D. G. ’66, S upervisor, In -F lig h t S erv­ ice, Pan A m erican Airways, Kennedy A ir­ port, Jam aica, New York T readw ell, J. P. '61, M anager, Food and Bev­ erage Services, Pan Am erican Airways, Kennedy A irport, Jam aica, New Y ork T u lly , T. M., Jr. '60, G eneral M anager, Sky Chefs Inc., Kennedy A irport, Jam aica, New York V ignati, F. '63, S taff Manager, D ining and Commissary, Saudi Arabian A irlines, Jeddah, S a u d i-A ra b ia
Other Related Activities
Adam s, B. B. '35, State R egional S upervisor, D ivision of Mental Retardation, Tallahassee, F lo rid a

68 Placement Service

A ffin ito , L. H. ’53, C om p trolle r, S im p lic ity P at­ tern Company, Inc., New Y ork City
A rch e r, G. E. ’51, O w ner and G eneral Man­ ager, Travel Advisors, Inc., Seattle, W ash­ ington
A rn o ld , C. D. ’43, Ow ner, A rn o ld P roperties, San Francisco, C alifornia
A therton, H. R. '44, V ice P resident and Gen­ eral Manager, Pritchard Wood Associates, Inc. (Advertising Marketing), New York City
A tkinson , C. J., Jr. '61, V ice P resident o f D esign and E ngineering, G a rd n e r’s Res­ taurant and Supply C orporation, Franklin, O h io
B aldw in, D. C. '49, D irecto r, S ervices and Supplies, United States Lines, New Y ork C ity
Banta, J. S. '43, A ssistant to P resident, H e rit­ age Foundation, Deerfield, Massachusetts
Barclay, J. W. '47, Manager, P repared Foods D ivision, Seabrook Farms Company, Seabrook, New Jersey
Bardo, W. F. '41, B udget D irecto r, A etna Life & Casualty Insurance Company, Hartford, C o n n e c tic u t
Barnes, A. L. '59, V ice P resident, Rancho Bernardo, Inc. (Com munity Developers), San Diego, C alifornia
B arrett, J. H. '43, P artner, Ernst and Ernst, Syracuse, New York
Beck, R. A. '42, Dean, S chool o f H otel A d­ m inistration, Cornell University, Ithaca, New York
Becker, G. H., Jr. '41, P artner, Peat, M arw ick, M itchell & Company, Syracuse, New York
B enter, C. W. '55, D is tric t Manager, Joseph S chlitz Brewing Company, Milwalkee, W is­ consin
Benway, L. L. '28, A ssistant V ice P resident, Hotel Loans and Property, M etropolitan Life Insurance Company, New Y ork City
B ishop, A. H., Jr. '49, P resident, Jeans Foods of New Jersey, Linden, New Jersey
B lackw ell, W. T., '52, M anager, C om m ercial Systems, National Cash Register Company, Boston, Massachusetts
B ludau, E. W. '54, P resident, Ed B ludau As­ sociates, San Francisco, C alifornia
Boland, R. N. '46, D is tric t M anager, Ind ustria l Food D ivision, P roctor & Gamble, C incin­ nati, Ohio
Bradley, F. L. '48, Partner, Peat, M arw ick, M itchell & Company, Portland, Oregon
Breed, E. W. '44, V ice P resident, M arketing, Garber Travel Service, B rookline, Massa­ chusetts
B riggs, F. H. '35 S enior V ice P resident, Real Estate and Adm inistration, Equitable Assur­ ance Society, New Y ork City
Brow n, R. W. '49, E xecutive V ice P resident, National Restaurant Association, Chicago, Illin o is
Burdge, E. E. '30, M anager, H olida y V illage Condom inium , Honolulu, Hawaii
Burger, J. F. '50, G eneral M anager, G u lf O per­ ations, Kansas Packing Company of New Orleans, Louisiana

B u rritt, M. B. '44, D ire cto r, M anagem ent A d ­ visory Services, Laventhol Krekstein Horwath & Horwath, Miami, Florida
C afferty, O. W., Jr. '52, D ire cto r, D ivision o f Food Science and Management, Pratt In­ stitute, Brooklyn, New York
C ardone, A. E. '58, A ssistant C hief, Meat, Meat Products and W ater Foods Branch, Head­ quarters, Oakland Region, Defense Person­ nel Support Center, Adameda, C alifornia
C arpenter, C. H., Jr. '51, M anager, Field Rep­ resentative Department, Am erican A uto­ m o bile A ssociation , W ashington, D.C.
C ini, J. C. '54, Partner, C ini-G rissom A ssoc­ iates, Bethesda, Maryland
C onner, J. W. '40, D ire cto r, E duca tiona l In­ stitute of AH&MA, New York City
C opeland, H. C., Jr. '40, P resident, C opeland, Kellogg & Company, Inc., New York City
C orw in, C. D., Jr. '35, Food S ervice Field Representative, H ospitality Education Pro­ gram, Florida State Hotel & Restaurant As­ sociation and Florida State University, Tallahasee, Florida
C ullen, B. '58, T ra veling S ecretary, C hicago Cubs, Chicago, Illinois
Cumm ings, J. M. '52, M anaging Partner, Cum­ mings James & Company, C ertified Public A ccountants, K ennebunk, Maine
Daly, P. N. '62, Food System s S upervisor, A therton Division (M icrowave Ovens), Litton Industries, M inneapolis, Minnesota
Devins, T. A. '54, Restaurant M anagem ent Di­ rector, West Valley Junior College, Camp­ bell, C alifornia
D illenbe ck, H. A. '37, Food and C oncession Supervisor, Ent A ir Force Base Exchange, C olorado Springs, Colorado
D irkse, N. J. '54, P artner, Laventhol K rekstein Horwath and Horwath, Cleveland, Ohio
D onahoe, J. J. ’54, A ssistant N ational Sales Manager, SCM C orporation, New York City
Dorf, D. C. '55, D ire c to r o f E ducation and Teaching, Hotel Sales Management A ssocia­ tion, New York City
D ow ning, J. P. '40, B usiness M anager, N ational Association of Independent Schools, Bos­ ton, Massachusetts
Dunn, P. A. '37, D eputy C hief, Food O pera­ tions, Inc., Arm y and A ir Force Exchange Service, Dallas, Texas
Dykes, C. E. '36, F in ancial V ice P resident, U.S. Gypsum Com pany, C hicago, Illin o is
Eames, D. B. '41, P resident, D avid B. Eames & Assoc., New Y ork City
Ebdon, G. H. '59, V ice P resident, B elm ont Division, Nicholas C orporation, Toledo, Ohio
E ldridge, H. G. '42, A rea Sales M anager, Ice Cream D ivision, H. P. Hood & Sons, W or­ cester, Massachusetts
Evans, R. G. '28, P resident, S cran ton-W ilkes Barre Fine M usic Broadcasting Company, Inc., Radio Station, WYZZ, W ilkes Barre, P e n n s y lv a n ia
Falkenstein, W. D. '44, N ational Sales Man­ ager, Tow el D epartm ent, J. P. Stevens, New Y ork City

Placement Service 69

Farrell, J. M. ’52, Partner, Price, W aterhouse
& Company, Toledo, Ohio Fischer, W. H, '56, Ow ner, W. H. F isch er
W holesale Provisions, Closter, New Jersey Fithian, P. S. ’51, P resident, G reeters of
Hawaii, Honolulu, Hawaii Flacks, Jerry D. '57, M anager, P assenger S erv­
ices, Am erican Export Isbrandtsen Lines,
New York City Fletcher, R. E. ’48, A ssociate, A rth u r W. Dana,
Food Operations C onsultant, New Y ork City Foertsch, W. H. '39, P resident, W a lte r H.
Foertsch and Associates, Rochester, New York F reihofer, W. D. ’61, P rod uction Manager, Charles Freihofer Baking Company, Inc., Troy, New York G allian, H. O. ’64, Program M anager, Research & Development Department, Hunt Wesson Foods, Fullerton, C alifornia Gaven, R. J. '62, D irecto r, Q ua lity Food Serv­ ice Inform ation, National Livestock and Meat Board, Chicago, Illinois Getman, F. B. ’35, D is tric t M anager, Joseph Schiltz Brewing Company, Montgomery,
A labam a G iffo rd, Mrs. H. ’26, D ire cto r, P ro je ct FEAST,
C enter fo r Technological Education, Daly City, C alifornia G ordon, H. F. ’45, P resident, Jones, M cDuffee & Stratton, Inc., Boston, Massachusetts G ordon, M. ’49, P resident, M orris, G ordon & Son, Inc., Boston, Massachusetts G rissom , F. D. ’60, Partner, C ini-G rissom As­ sociates, Bethesda, Maryland G rohm ann, H. V. ’28, P resident o f the Board, Needham & Grohmann, Inc., Advertising Agency, New York City Hahn, F. A. ’57, V ice P resident and General Manager, Howard Johnson's W holesale Division, Inc., Rego Park, New York Hahne, H. A. '50, P resident, Needham & G romann, Inc., Advertising Agency, New York City H etherington, W. S. '59, Sales M anager, In­ dustrial Division, M cCorm ick & Company, Baltim ore, Maryland H off, H. V. '47, C hairm an, H otel-M otel, Res­ tau ran t M anagem ent D epartm ent, St. Peters­ burg J u n io r C ollege, St. Petersburg, F lo rida H opw ood, D. J. '45, Vice P resident, Food Service, Industrial Sales and Marketing, Hunt Wesson, Fullerton, C alifornia Hugle, D. S. '57, M anager, M anagem ent A d­ visory Services D ivision, Harris, Kerr, For­ ster & Company, San Francisco, C alifornia Ivkovich, R. S. '61, D ire c to r o f M arketing, Food Service Division, P&C Markets, Syracuse, New York Johansen, D. F. '53, D is tric t T raffic Manager, Illinois Bell Telephone Company, Chicago, Illin o is Johnson, S. W. '45, D ivision T raffic S up e rin ­ tendent, New York Telephone Company, New York City Johnston, L. M. '57, P resident, C om puter Operating Systems, Inc., Boca Raton, Florida

Jo lly , K. N. '41, V ice P resident, C orp ora te Re­ lations, Cam pbell Soup Company, Camden, New Jersey
Jones, R. W. '48, A ssistant M erchan dising Manager, W holesale Towel Department, Cannon M ills, Inc., New Y ork City
Jones, W. R. '56, D is tric t Sales M anager, Gen­ eral Foods C orporation, W hite Plains, New York
K arlin, G. H. '54, P resident, O range J u liu s of Am erica, Los Angeles, C alifornia
Kennedy, R. H. '56, P ro d u ct M anager, H. J. Heinz Company, Pittsburgh, Pennsylvania
Koehl, A. E. '28, C hairm an of the B oard, Koehl, Landis & Landan, Inc., New Y ork
City Krieger, C. A. '29, D ire cto r o f P ersonnel,
Merck, Sharp & Dohme, West Point, Penn­ sylvania Landm ark, R. M. '51, E xecutive V ice P resident, C ouncil on Hotel, Restaurant, and Institu­ tional Education, Statler Hall, Ithaca, New York Lattin, T. W. '66, Vice P resident, H osp ita lity Services, Management Services D ivision of Dutch Pantry, H arrisburg, Pennsylvania Lesure, J. D. '44, Partner, Laventhol K rekstein Horwath & Horwath, Hotel Accountants, New Y ork City M acD onald, C. A. '55, V ice P resident, M anu­ facturing, Stouffer Foods, Division of Litton Industries, Cleveland, Ohio Mathers, W. P. '41, Vice P resident, L a bor Re­ lations, Bell Telephone Company of Penn­ sylvania & Diamond State Telephone Com ­ pany, P hiladelphia, Pennsylvania Mayer, H. M. '39, E xecutive V ice P resident, Oscar Mayer & Company, Chicago, Illinois Mayer, S. '63, V ice P resident, V ic to r M ayer Caterers, Inc., Hewlett, New York M cC arthy, R. S. '54, P rincipa l, Laventhol K rek­ stein Horwath & Horwath, Hotel A ccoun t­ ants, New York City M cC linto ck, W. F. '38, M anager, A cco u n tin g Department, IBM C orporation, Pough­ keepsie, New York M cD onald, R. J. '38, P artner, S ullivan & Crom well, New York City M inam i, Y. '60, G eneral M anager, Foreign Travel Department, Nippon Travel Agency, Tokyo, Japan M itch e ll, L. E. '59, M arketing P rod uct Man­ ager, H. J. H einze C om pany, P ittsburgh, P e n n s y lv a n ia M ogk, W. C., Jr. '40, N ational Sales M anager, Mary Chess, Inc., New York City M udge, J. R. '41, V ice P resident, G eneral E lec­ tric Company, New Y ork City M ullane, J. A. '35, Owner, Jam es A. M ullane Insurance Agency, Springfield, Massachu­ setts Nestor, R. W., Jr. '66, C hairm an, D ivision of Food Service Management, U niversity of Minnesota Technical Institute, C rookston, M in n e so ta N ew com b, F. W. '40, D is tric t Sales M anager, Kim berly C lark C orporation, Dallas, Texas

70 Placement Service

N olin, J. H. ’25, P artner, Laventhol K rekstein Horwath & Horwath, Hotel Accountants, New York City
O bernauer, M. '41, P resident, Bohem ian D is­ trib uting Company, Los Angeles, C alifornia
O patrny, D. C. ’50, P artner, Ernst & Ernst, Cleveland, Ohio
P apanou, P. S. '47, V ice P resident and D ire c­ to r of Marketing, One Stop Institutional Foods, Inc., Englewood Cliffs, New Jersey
Pappas, G. S. '50, O w ne r-D ire ctor, B abylon Beach House Rest Home, Babylon, New Y o rk
Parke, D. L. '60, General M anager, Camp Innabah-M ethodist Center, Spring City, Penn­ sylvania
Parker, J. J. '55, President, John Parker & Associates, Inc., Seattle, W ashington
Passaro, L. R. '61, D ire c to r o f N u tritio n , De­ partment of C orrection, New Y ork State, Albany, New York
Peck, G. W. '39, B ranch Sales Manager, Thatcher Glass Company, Inc., Philadelphia, P e n n s y lv a n ia
Pendias, S. P. '42, V ice P resident, Irving T rust Company, New York City
P entecost, W. I. '33, P resident, W est Side Bank, Scranton, Pennsylvania
P eterson, R. D. '52, P resident, Foodco Inc., Bronx, New York
Pew, R. H. '33, Head of Hotel A dm in is tra tio n , U niversity of New Hampshire, Durham, New H am p s h ire
Poteet, J. T. '56, Manager, S te rlin g Forest Conference Center, Tuxedo, New York
Purchase, H. J. '49, D irector, Departm ent of Hotel Management, Stout State College, Menomonie, W isconsin
Q uinn, F. J. ’54, P resident-M anager, Saratoga Catering Service, Inc., Saratoga Springs, New York
R andall, D. A. ’54, P resident, Travel C onsu lt­ ants, Inc., W ashington, D.C.
Randolph, R. F. ’52, P artner, M axfield, Ran­ dolph & Carpenter, Accountants, Ithaca, New York
Ready, F. A., Jr. ’35, V ice P resident-S ecretary, Foertsch, Beckwith & Ready, Inc., New Y ork City
Reagan, R. A., Jr. ’38, Manager, The E quitable Building, Chicago, Illinois
Ryan, G. R. ’56, R egional P artner, Laventhol Krekstein Horwath & Horwath, W ashington, D.C.
St. Laurent, G. C. ’33, P resident, Hotel Re­ search Laboratories, Closter, New Jersey
Sam uels, R. F. ’60, E xecutive D irecto r, Grand Bahama Island Tourist-Convention Board, Freeport, Grand Bahama Island
S chm uck, J. T. ’41, V ice P resident, U.S. Mar­ keting, Del Monte Corporation, San Fran­ cisco, C alifornia
S chw eid, P. M. ’41, P resident, V ic to r K ram er Company, Laundry Management Consult­ ants, New Y ork City

S cott, L. N. ’39, D ire c to r o f F a cilitie s, G ulf Am erican C orporation, Cape Coral, Florida
S eiler, D. K. ’42, D ire cto r, Frozen Food M ar­ keting, Berry, Blue, Bruce & Fitzgerald, W atertown, Massachusetts
Selby, R. J. ’46, G eneral S upervisor, C o n so li­ dated & F in ancial Reports, U.S. S teel C or­ poration, Pittsburgh, Pennsylvania
S helton, J. D. ’34, A cco u n t E xecutive, S ervice Systems C orporation, New Y ork City
S hoem aker, R. R. ’51, D ire cto r, Travel D evel­ opm ent Bureau, State Department of Com­ merce, H arrisburg, Pennsylvania
S im on, M. L. ’63, V ice P resident, M ichael Lewis Restaurant Supply Company, Melrose, Park, Illinois
S iverson, G. C., Jr. ’49, P resident, C onve ni­ ence Foods, Inc., Houston, Texas
S m ith, R. C. ’50, Food P urchasing Agent, Diocesan C om m odities, Inc., R ockville Centre, New York
Snyder, R. C. ’37, C o n tro lle r & S ecretary, Vita Pakt C itrus Products Inc., Covina, C ali­ fornia
Snyder, V. T. ’35, E xecutive V ice P resident, International Beverage Supply Company, New York City
Spence, N. T. ’59, D ire c to r o f O perations, D olly Madison Industries, P hiladelphia, Pennsylvania
S pringer, G. E., Jr. ’40, P resident, Bates & Springer, Inc., Manager of Apartm ents, Office Buildings, and Motels, Cleveland, Ohio
S tie g litz, R. P. ’31, A ssistant V ice P resident, New Y ork Life Insurance Company, New York City
S torey, F. W. ’50, V ice P re sid e n t-C o n tro lle r, The Jeannette Glass Company, Jeannette, P e n n s y lv a n ia
S torm s, J. R. ’60, C u rricu lu m S upervisor, Thompson School of Applied Science, Uni­ versity of New Hampshire, Durham, New H am p s h ire
S toviak, F. S. ’48, P resident, F a ctory Food Service Equipm ent Agency, D ownington, P e n n s y lv a n ia
S ullivan, E. T. ’49, A rea M anager, Syracuse China Company, Charlotte, North Carolina
S ullivan, W. L. ’53, P resident, Red C arpet of Rochester, Inc., Rochester, New Y ork
Taber, W. A. ’59, President, United Diner Club Plan of A m erica, Rochester, New York
Teare, R. H. ’51, P resident, T a y lo r Freezer of C onnecticut, Inc., B ridgeport, C onnecticut
T e rre ll, B. W. ’42, G eneral Sales Manager, Farm House Frozen Foods, Inc., Miami, Florida
Thom as, R. C. ’58, P resident, Thom as D is­ trib uting Company, Inc., Newport Beach, C alifornia
V allen, J. J. ’50, Dean, C olleg e o f H otel A d ­ m inistration, U niversity of Nevada, Las Vegas, Nevada
Vesley, H. P. ’49, P ro je ct D irecto r, M anage­ ment A dvisory Services Department, Harris, Kerr, Forster, New York City

Placement Service 71

V innicom be, E. J., Jr. ’33, V ice P resident, McCorm ick & Company, Baltim ore, Mary­ land
W alber, J. G. '55, D irecto r, Sales and M ar­ keting, National Restaurant A ssociation
W allen, R. K. ’50, B usiness M anager, St. G eorge's School, Newport, Rhode Island
W ard, J. H. '52, D irecto r, S pecial M arket Re­ sources, W ashington, D.C.
W ashbourne, F. H. ’41, D irecto r-P re sident, Ashbrook Nursing Home, Scotch Plains, New Jersey
W eight, D. E. ’44, A dm in is tra tiv e A ssistant,

Institute fo r the C rippled and Disabled, New Y ork City W hitney, R. W. ’49, P resident, R obert W. W hitney & Associates, Food Service Con­ sultants and Designers, Seattle, W ash­ ington W inship, J. ’54, Business Manager, W estm in­ ster School, Simsbury, C onnecticut W ood, T. S. '55, N ational In s titu tio n a l Sales M anager, R. T. French Com pany, R ochester, New York W oitz, M. H., Jr. ’34, V ice P resident, W oitz Meat Company, Newark, New Jersey

Admission
Admission to the School of Hotel Administration may be granted in Septem­ ber and in February to the prospective student who meets (A) the regular academic entrance requirements, and (B) the requirements in personal quali­ fications.

A. Academic Requirements
The applicant must have completed a secondary school course and must offer at least sixteen acceptable units of entrance credit including English, four units; mathematics, three units; and chemistry, one unit. The remaining units should include additional mathematics and sciences (especially phys­ ics), social studies (including history), and a foreign language. The Scholastic Aptitude Test of the College Entrance Examination Board is required.

ENGLISH, 4 YEARS (required of all entering students) ..................................... 4

FOREIGN LANGUAGES (modern and ancient)

French ........................................... 1-4

Spanish .......................................... 1-4

German ......................................... 1-4

Greek .............................................. 1-3

Hebrew ........................................... 1-3

Latin .................................................1-4

Italian ............................................. 1-3

(If a foreign language is offered for entrance, it is desirable to present at least two years, although credit w ill be granted for a single year of study in not more than two languages.)

MATHEMATICS
Elementary Algebra Intermediate Algebra Advanced Algebra

1 Plane G e o m e try ..................................1 1 Solid G e o m e try ................................Vz Vz Plane Trigonom etry ....................... Vz

SCIENCES

Biology

1

Botany

1/2 -1

C h e m is try .............................................1

Earth Science ............................ 1/2 -1

General Science ................................1 Physics .................................................1 Zoology ........................................ 1/2 -1

(If a unit in biology is offered, a half-unit in botany and a half-unit in zoology may not also be counted.)

SOCIAL STUDIES, including history (each course) ..................................... 1/2 -1

High school and other preparatory work is appraised in the University Office of Admissions to which the formal application and credentials should be sent. Correspondence relating to the academic admission requirements

Admission 73

should be directed to the University Office of Admissions, Day Hall, Cornell University, Ithaca, New York 14850.
A candidate may obtain credit in the subjects he wishes to present for admission in one or more ways, or some com bination of them:
1. by presenting an acceptable school certificate, 2. by passing, in the required subjects, the achievem ent tests of the Col­ lege Entrance Examination Board, or 3. by passing the necessary New York State Regents examinations. Since students enroll fo r the w ork in hotel adm inistration at Cornell Uni­ versity from all parts of the United States and from other countries, and since the subjects of study available to students in the high schools vary from section to section, the prospective student is allowed w ide freedom in the choice of his high school subjects. Only English, obviously valuable, chemistry, and the minimum mathematics necessary for the important re­ quired sequence of courses in engineering and accounting are specified. Students and vocational advisers should not, however, be misled by this freedom. The curriculum in hotel adm inistration includes a number of rigor­ ous courses in accounting, science, and engineering, and, w hile the com ­ m ittee on admissions gives due weight to the more personal factors, it insists, for the protection of the prospective student, on evidence of good scholastic ability— a bility to carry an exacting college program. Although there is no specific language entrance requirement, the com­ mittee believes that a sequence of study of at least three years of a foreign language is likely to be useful to the hotelman or restaurateur and that its com pletion is an evidence of scholastic ability. Two years of a language are of much less value than three. While not required, a four-year sequence in m athematics is evidence of good workm anship. Trigonom etry is useful in engineering courses. The im­ portance of chemistry, in view of the rigorous chem istry courses required in the School’s curriculum , cannot be overemphasized. Physics also would pro­ vide a foundation for engineering. For those students who attend the larger schools with a wealth of offerings, some suggestions as to choice of studies may be welcome. In the selection of a preparatory course, consideration should be given to the student’s inter­ est and the school’s facilities. It may be, nevertheless, that the suggested preparatory program below will be helpful to the adviser, the parent, and the student.

English, four units. Mathematics, three or four units:
elementary algebra, intermediate algebra, and plane geometry. Also, if possible, trigonometry, advanced algebra, or solid geom­ etry. History, at least one unit: Chosen according to interest of the student and facilities of the school.

Foreign language, three units: French, German, Spanish, or Latin.
Science, at least two units: chemistry, one unit; physics; gen­ eral science; biology.
Electives, enough units to make the total sixteen.

74 Admission
B. Personal Requirements
Because more applicants can meet the requirements stated under “ A” than can be accom modated in the School, the faculty attempts to choose through a Committee on Admissions (whose decisions are final) those likely to profit most by the instruction offered. The Committee asks that each prospective student arrange an interview with a representative of the Committee on Ad­ missions of the School of Hotel Adm inistration, and that each prospective student take the Scholastic Aptitude Test given by the College Entrance Examination Board.2 Applicants are required to furnish one picture (passport size) with the formal application or at the time of the interview.
The interviews are most satisfactorily held in Ithaca. Therefore, candidates who can conveniently visit Ithaca are urged to do so. They w ill p rofit by an acquaintance with the University, its facilities, and its staff. The interview w ill be most m eaningful. In his correspondence, the applicant should mention the date and the hour of his choice, giving alternative times, if possible, and address his request to the Adm issions Officer, School of Hotel Adm inistration, Statler Hall.3
The Scholastic Aptitude Test is given by the College Entrance Examination Board at points all over the country and in the larger cities abroad. It is given six times a year, but the prospective student should plan to take the test in December or January. Detailed information regarding the places of examina­ tion and the exact dates can be obtained by w riting to the College Entrance Examination Board, Box 592, Princeton, New Jersey 08540. Prospective stu­ dents residing in the Rocky Mountain states or farther west should address the Board at Box 1025, Berkeley, C alifornia 94701. Adm ission to the Scho­ lastic Aptitude Test is by prior arrangem ent only. A pplication fo r admission should be filed directly with the Board. To avoid a late application fee, it should be filed at least a month in advance of the date of the examination.
The procedures involved in securing admission may appear somewhat involved. They are designed, however, to protect the prospective student. Only those are adm itted who seem likely to be able to carry a rigorous college program and who seem likely later to be successful in the industry. The risk of future failure or disappointm ent is thus reduced to a minimum. To provide ample time for all the arrangements, the formal application for admission must be filed before February 15 for students planning to enter in September. Students planning to enter the spring term in January must file form al a pp li­ cation by December 1.
Entering students should consult the Announcement of General Information fo r details on certain medical requirem ents that must be met either before
2. By exce ption th is re quirem ent is w aived in the cases o f a p p lica n ts w ho are co lle g e g ra d ­ uates possessing B achelor's degrees, and in the cases of applicants whose m other tongue is not English, provided that the applicant is not applying fo r fina ncial aid as w ell. 3. N ot a ll prospective students, however, can re a d ily com e to Ithaca. To m eet th e ir needs, arrangem ents have also been made w ith graduates and others active in the hotel and restau­ rant business in most of the principal cities of the w orld to serve as interviewers. The pros­ pective student should inform the School of his choice of tim e and place for his interview by w riting d ire ctly to the School of Hotel A dm inistration, S tatler Hall.

Admission 75
or during the registration period. The Announcement may be obtained by w riting to the Office of Announcements, Day Hall, Ithaca, New York 14850.
Transfer Students
With the approval of the Committee on Admissions, students may be admitted to the School with advanced standing from other institutions of college level. To such students, credit w ill o rd inarily be given, against the specific degree requirements, for those courses for which substantially equivalent work has been done. For that portion of the student’s work not applicable to the specific requirements, credit up to 24 hours w ill ord in a rily be given against the re­ quirements of 120 hours. The total of transfer credit allowed may not exceed 60 semester hours. Transfer students w ill be held, in common with nontrans­ fer students, for the completion of the hotel-practice requirement before the last term of residence. When they apply for admission, they are expected to take the Scholastic Aptitude Test (except fo r B achelor’s degree holders), and to present themselves for interviews. Formal applications for admission should be filed before February 15 with the University Office of Adm issions, Day Hall.
Students w ill be accepted on transfer from ju n io r colleges, but only if their records show them to be fully qualified fo r rigorous advanced college work. In each case the preparatory school record must meet Cornell entrance standards, and the junior college record must be of superior grade. No pros­ pective student planning on eventual enrollm ent in the School of Hotel Adm inistration at Cornell should embark first on a ju n io r college program as a means of avoiding Cornell entrance requirements or as a matter of econ­ omy. If he has entrance deficiencies, he should remedy them. If he lacks funds, he should apply fo r scholarship aid.
College Graduates
Advanced degrees, the M aster’s and the doctorate, in the field of hotel and restaurant management have been offered at Cornell University since 1929. Just as with the four-year undergraduate course, the standards for admission and for graduation are high. Thus, to embark on work toward the M aster’s or doctorate degree with hotel or restaurant specialization, a student is required to have completed the undergraduate hotel adm inistration program or its equivalent.
However, many college graduates interested in professional careers in hotel or restaurant operation, in industrial feeding, in hospital adm inistration, or in institution or club management have found the specialized courses offered by the School of Hotel Adm inistration a valuable addition to the more general education they have received as undergraduates. When approved by the Committee on Admissions, a college graduate may choose to enroll either as a special student or as a candidate for the School’s Bachelor of Science degree. As a special student, he will select freely a program of courses de­ signed to meet his particular needs. As a candidate for the degree, his choice

76 Admission
of courses w ill be influenced by the degree requirements. Typically, however, college graduates have found that the courses they choose voluntarily as a matter of professional improvement are also the courses required for the degree. In any event, the student is eligible fo r the placem ent assistance offered by the School and by the Cornell Society of Hotelmen.
The college graduate who elects to become a candidate fo r the S chool’s degree is held fo r the regular degree requirements, including the practice requirem ent; but he receives credit against the academ ic requirem ents for all work he may previously have completed satisfactorily that may be appro­ priately applied against those requirements, including the twenty-four hours o f free electives. He may also receive, under the usual rules, partial credit against the practice requirements for any related experience in the field. The amount of time required to earn the second degree varies somewhat with the previous undergraduate program but is usually about two years.
Each year a substantial number of entering students in the School are college graduates. They have a community of interest and a seriousness of purpose that make their study at the School very effective. In the second year they are often employed as laboratory assistants. The colleges whose grad­ uates have appeared on the rolls of the Hotel School and have won recogni­ tion fo r themselves later in the field are too numerous to list here. They in­ clude such institutions as Dartmouth, Harvard, Yale, University of Pennsyl­ vania, Virginia, Michigan State, Tulane, California, and Colgate.
Holders of Bachelor’s degrees who are candidates fo r admission, are held to satisfy the personal admission requirem ents described on p. 74. Like all other candidates for admission, they present themselves for a personal inter­ view; but they are not required to take the College Board’s Scholastic Aptitude Test. Those who have previously taken the latter test, however, are asked to have the Board transmit the scores.
Foreign Students
Students from foreign countries who present satisfactory evidence of ade­ quate capacity and training may be adm itted to the School. Since their previous education usually does not conform, point by point, to that required of the native student, some latitude may be granted with respect to exact secondary entrance units. It remains essential, however, that the foreign student possess an educational background at least tantam ount to the twelve years of secondary schooling required of native applicants, and that the caliber of his academic perform ance be high.
Prospective students whose native language is not English w ill not be required to take the Scholastic Aptitude Test unless they are also applicants fo r financial aid. Foreign students who are applying fo r scholarship aid must arrange to take the Scholastic Aptitude Test by writing to the appropriate College Entrance Examination Board. Scholarship applications must be ob­ tained from the International Student Office, Day Hall, Cornell University. All prospective students, wherever they may be located, are required to arrange fo r an official interview by w riting directly to the School of Hotel Adm in­ istration.

Living Arrangements 77
Living Arrangements
Students studying hotel and restaurant management at Cornell University are members of the regular student body. They participate in the usual student activities, play on the teams, sing with the glee clubs, and act in student plays. Like other students, they may live in the dorm itories, in fraternities or sororities, or in private homes.
For men, residence halls housing about 2,100 are located on the western slope of the campus, about a five-minute walk from Statler Hall. Hotel stu­ dents take many of their meals at the student cafeteria in Statler Hall, where the preparation and service are largely the work of their fellow students. The residence halls have a snack bar. Meal service is also available in the student center, W illard Straight Hall, in which all hotel students have mem­ bership; in the Martha Van Rensselaer cafeteria; in the Sage Graduate Center; and in comm ercial restaurants nearby.
For women students, both graduate and undergraduate, the University provides attractive residence halls on the campus, less than a five-m inute walk from Statler Hall. Some undergraduate women whose regular residence is outside the Ithaca area are required to live in University residence halls, or in sorority houses (for members only). Inform ation may be obtained from the Office of the Dean of Students.
For m arried students, Cornell provides unfurnished apartments for over 400 married students and th eir fam ilies in the Cornell Quarters (84 apart­ ments), Pleasant Grove (96 apartments), and the Hasbrouck Apartm ents (246 apartments).
Off-campus housing. Information on off-cam pus housing that is currently available may be obtained at the Off-Campus Housing office in 223 Day Hall. Because changes of available accom m odations occur daily, it is not practical to prepare lists.
Information about all types of housing may be obtained by w riting the Department of Housing and Dining Services, Day Hall, Cornell University, Ithaca, New York 14850.

Requirements for Graduation

Regularly enrolled students in the School of Hotel Adm inistration are candi­ dates for the degree of Bachelor of Science. The requirements follow:
1. The com pletion of eight terms in residence.4
2. The com pletion, with a general average of 2.0, of 120 cre d it hours, required and elective, as set forth below.

Specifically Required

Semester Hours

Hotel A ccounting: 31, 32, 181, 182 plus three additional h o u r s ................. Hotel Adm inistration: ...........................................................................................
Introductory Management (H.A. 100) Psychology (H.A. 114) Inform ation Systems I (H.A. 104) Psychology I: Personnel Management (H.A. 119) Law: H.A. 171 plus two additional h o u r s ......................................................... Properties Management: 460, 462, 463, 464 ..................................................... Food: H.A. 101, 220, 206, 201 or 201A ............................................................. Econom ics: 101-102 or H.A. 243-244 plus three additional h o u r s Finance: H.A. 461 ................................................................................................. Freshman Humanities ........................................................................................... Com m unication Arts 301 .....................................................................................

15 10
4 12 13
9 3 6 3

Total S pecifically Required ................................................................................ Hotel E le c tiv e s ........................................................................................................ Free Electives ........................................................................................................

81 15 24

Total Semester Hours Required for Graduation

120

3. The com pletion, before entering the last term of residence, of sixty points of practice cred it as defined on pp. 90-91.

4. The com pletion, during the first fo ur term s of residence, of the University requirem ents in physical education (see Announcem ent of General Infor­ m atio n).

Suggested programs of courses arranged by years appear on pp. 80-87. The sp ecifically required courses there indicated account fo r 80 of the total

4. C olleg e graduates and stud ents tra n s fe rrin g from o th e r co lle g e s and u n ive rsitie s may be allowed appropriate credit against the residence requirem ents at the tim e of adm ission. A student who has com pleted six terms at the School of Hotel A dm inistration and who has a ttained a cum ulative average o f 3.3 may p e titio n the fa cu lty fo r pe rm ission to w aive the residence requirement.

Requirements for Graduation 79
of 120 hours. From the hotel electives (pp. 83-84), some com bination of courses, the credit for which totals at least 16 hours, is also to be taken. The remaining 24 hours may be earned in courses chosen at w ill, with the ap­ proval of the adviser, from the offerings of any college of the University, provided only that the customary requirements for admission to the courses chosen are met.
Students in the School of Hotel Adm inistration who plan to attend summer school at Cornell or elsewhere, and Cornell students who propose to attend any other university with the expectation that cred it thus earned might be counted toward the Cornell degree in hotel adm inistration, should obtain the approval of the School in advance. C redit w ill not be allowed otherwise.
C redit earned in the courses in m ilitary science or air science or naval science may be counted in the tw enty-four-hour group of free electives. Both men and women students are required by the University faculty to take courses in physical education, but no credit fo r the academ ic degree is allowed for these courses.

Curriculum
(A typica l arrangem ent of the required courses, year by year.*)

The Freshman Year

S pecifically Required

S em e ster

Hours

In tro d u c to ry M anagem ent (H o te l A d m in is tra tio n 1 0 0 )....................................................................

1

A cco u n tin g (H o te l A cc o u n tin g 8 1 -8 2 ).....................................................................................................

6

Freshm an H um anities .................................................................................................................................. 6

P sychology (H o te l A d m in is tra tio n 114) ................................................................................................. 3

C om m ercial Food M anagem ent: Survey (H o te l A d m in is tra tio n 10 1)............................................ 3

Modern Economic Society (Econom ics 101-102 or H otel A dm inistration 243-244) In fo rm a tio n System s I (H o te l A d m in is tra tio n 104) ...........................................................................

6 3

Lectures in H otel A d m in is tra tio n (H o te l A d m in is tra tio n 155).......................................................

1

29

Suggested Electives
T yp e w ritin g (H o te l A d m in is tra tio n 37)t ................................................................................................. S anita tion (H o te l A d m in is tra tio n 2 2 1 ))................................................................................................... Fundam entals o f S ta tis tica l A nalysis and Inference (H o te l A d m in is tra tio n 4 8 4 )) .................. French, Spanish, or other modern languages, according to p re p a ra tio n f

2 1 3 6

The Sophomore Year
S pecifically Required

H otel A c c o u n tin g (H otel A c c o u n tin g 181 and 182) Chem istry (Hotel A dm inistration 214-215) Food P reparation (H o te l A d m in is tra tio n 220) .................................................................................... M eat S cience and M anagem ent (H o te l A d m in is tra tio n 2 0 6 )............................................................ A p p lie d P sychology I: P ersonnel M anagem ent (H o te l A d m in is tra tio n 119) Fundam entals o f F a c ilitie s M anagem ent (P ro pertie s M anagem ent 4 6 0 ).....................................

6 6 3 3 3 3

Suggested Electives
Food and Beverage C ontrol (H o te l A cc o u n tin g 1 8 4 ))...................................................................... S anita tion (H o te l A d m in is tra tio n 22 1 )) ................................................................................................. A c co u n tin g M achines in H otels (H o te l A cc o u n tin g 2 8 8 ))................................................................ Fundam entals o f S tatis tic a l A nalysis and Inference (H o te l A d m in istra tio n 4 8 4 )) .................... M arketing (H o te l A d m in is tra tio n 77) ........................................................................................ French, Spanish, o r other m odern languages, according to p re p a ra tio n f

24
2 1 1 3 2 6

* This arrangem ent is offered fo r illustration. Variations of it are acceptable provided only that the requirem ents for the degree as set forth on pp. 78-79 are met. The courses m entioned are described in detail on pp. 17-42.
f Hotel elective. Fifteen sem ester hours of courses so marked are to be taken.

Curriculum 81

The Junior Year

Specifically Required

S e m e ste r

Hours

Oral C om m unication (C om m un ication A rts 3 0 1 ).................................................................................

3

Q uantity Food P ro d u c tio n : M anagem ent o f the O peration (H o te l A d m in istra tio n 2 0 1 )........... 4

Law of B usiness (H o te l A d m in is tra tio n 1 7 1 -2 7 1 )"............................................................................. 4

M echanical and E le c tric a l P roblem s (P ro pertie s M anagem ent 4 6 2 -4 6 3 )................................... 6

Suggested Electives
Lectures on H otel M anagem ent (H o te l A d m in is tra tio n 155)t ....................................................... A pplied P sychology II (H otel A d m in is tra tio n 21 7 )) ........................................................................... A pplied P sychology III (H o te l A d m in is tra tio n 2 1 8 ) ) ......................................................................... Law as Related to Innkeeping (H otel A d m in is tra tio n 1 7 2 ))........................................................... Law of B usiness: C ontracts, B ailm ents, and A gen cy (H o te l A d m in istra tio n 2 7 2 ) ) .................. Law of Business: Business Organization, Partnerships and C orporations
(Hotel Adm inistration 274)) A u d itin g (H otel A cc o u n tin g 1 8 3 ))............................................................................................................ Food and Beverage C ontrol (H o te l A c c o u n tin g 1 8 4 ))........................................................................ G eneral Survey o f Real Estate (H o te l A d m in is tra tio n 1 9 1 ))........................................................... G eneral Insurance (H o te l A d m in is tra tio n 1 9 6 ))................................................................................. M anagerial A spects o f P urchasing (H o te l A d m in is tra tio n 1 1 8 )).................................................. C lassical C uisine (H o te l A d m in is tra tio n 2 0 2 )) ...................................................................................... Sm orgasbord (H o te l A d m in is tra tio n 2 0 3 ))............................................................................................ A Survey o f C onvenience Foods (H o te l A d m in is tra tio n 2 0 4 ))....................................................... Resort Managem ent (H o te l A d m in is tra tio n 1 1 3 ))............................................................................... Fundam entals o f C om puters (H otel A d m in is tra tio n 4 6 9 ))................................................................ M arketing (H o te l A d m in is tra tio n 7 7 ) )..................................................................................................... Tourism (H otel A d m in is tra tio n 1 7 5 ))....................................................................................................... R estaurant M anagem ent (H o te l A d m in is tra tio n 2 5 1 ))......................................................................... M arketing (H otel A d m in is tra tio n 1 7 7 ))................................................................................................... M arketing II (H o te l A d m in is tra tio n 2 7 7 ))............................................................................................... P relim in ary P rogram m ing (F ood F a c ilitie s E ngine erin g 3 6 1 )).......................................................

17
1 2 2 2 2
2 3 2 2 3 2 2 2 2 1 3 2 2 3 2 2 3

* For the law requirem ent, the stud ent may sub stitute fo r H ote l A d m in istra tio n 271 H.A. 172, 272, or 274. t Hotel elective. Fifteen sem ester hours of courses so marked are to be taken.

82 Curriculum

The Senior Year
S pecifically Required S em e ster Hours
F in ancial E conom ics (H o te l A d m in is tra tio n 4 6 1 ).................................................................................. 3 An e le ctive course in e c o n o m ic s * ............................................................................................................ 3 R estaurant P lanning and C o n stru ctio n (P ro pertie s M anagem ent 4 6 4 )........................................ 3

Suggested Electives
U nion-M anagem ent R elations in the H otel Ind ustry (H o te l A d m in is tra tio n 316)f .................. Sem inar in O rganizational Behavior and A dm inistration (H otel A dm inistration 3 1 9-41 9)) . Law o f B usiness: C ontracts, B ailm ents, and A gen cy (H o te l A d m in istra tio n 2 7 2 ) ) .................. Law of Business: Business O rganization, Partnerships and C orporations
(H o te l A d m in is tra tio n 2 7 4 ))..................................................................................................................... M anagerial A c c o u n tin g in the H o s p ita lity Ind ustry (H o te l A c c o u n tin g 1 8 0 ))............................. Investm ent M anagem ent (H o te l A c c o u n tin g 2 4 1 ))............................................................................. Tax Basis fo r M anagerial D ecision s (H o te l A c c o u n tin g 2 4 2 )) ....................................................... A u d itin g (H o te l A cc o u n tin g 18 3)) .......................................................................................................... F in ancial In te rp re ta tio n and M easurem ents (H o te l A c c o u n tin g 2 8 3 ).......................................... F in ancial P lanning (H o te l A c c o u n tin g 284) ........................................................................................ Sem inar in F in ancial M anagem ent (H o te l A c c o u n tin g 2 8 5 )) ......................................................... E conom ics of F in ancial M anagem ent (H o te l A c c o u n tin g 2 8 7 ) ) ..................................................... S em ina r in Real Estate Finance and Investm ent (H o te l A d m in is tra tio n 1 9 2 ))........................ M anagerial Le tter W ritin g (H o te l A d m in is tra tio n 132A )) ................................................................ H ospital Food S ervice A d m in is tra tio n (H o te l A d m in is tra tio n 2 2 3 )).............................................. In terna tiona l Hotel C uisine (H o te l A d m in is tra tio n 2 0 5 ) ) .................................................................. Beverage M anagem ent (H o te l A d m in is tra tio n 2 5 2 ))........................................................................... C atering fo r S pecial F u nction s (H o te l A d m in is tra tio n 2 5 4 ))............................................................ S pecial P roblem s in Food (H o te l A d m in is tra tio n 3 5 3 )) .................................................................... C om m ercial Fin ancing (H otel A d m in is tra tio n 2 9 1 ))........................................................................... Fundam entals o f C om puters (H o te l A d m in is tra tio n 4 6 9 ))................................................................ S em ina r in H o s p ita lity S im ulatio n E xercises (H o te l A d m in is tra tio n 4 7 0 ))................................. M a rketing I (H o te l A d m in is tra tio n 1 7 7 ))................................................................................................. M arketing II (H o te l A d m in is tra tio n 2 7 7 )) ............................................................................................. C om m unica tion (H o te l A d m in is tra tio n 2 7 8 ) ) ........................................................................................ S em inar in H otel P lanning (P ro pertie s M anagem ent 2 6 5 )) .............................................................. Seminar in Hotel Guest Room Design, C onstruction and Renovation
(P ro pertie s M anagem ent 4 6 6 )).............................................................................................................. Sem inar in H otel Lig h tin g and C o lo r (P ro pertie s M anagem ent 4 6 8 )).......................................... Equipm ent: Layouts, Design, and W orking Drawings (Food F a cilitie s E ngineering 362)) . . Food Facilities Engineering: S pecifications, Shop Drawings, and C ontract Supervision
(F o o d F a c ilitie s E n gine erin g 3 6 3 ))........................................................................................................

9
2 4 2
2 3 2 1 3 3 3 2 2 2 2 2 3 3 2 1 2 3 3 2 2 2 3
3 3 3
3

* The requirem ent in elective econom ics may be satisfied by any course in econom ics beyond Econom ics 101-102 or Hotel A dm inistration 243-244, o r by three hours selected from Hotel A ccoun ting 241, 242, 285 and Hotel A dm inistration 274.
t Hotel elective. Fifteen sem ester hours of courses so marked are to be taken.

Curriculum 83

Hotel Electives

(From this lis t at least fifteen sem ester hours are to be taken to satisfy the ho tel elective requirem ent.)

M anagerial A c c o u n tin g in the H o sp ita lity Ind ustry (H o te l A c c o u n tin g 18 0)............................. 3

A u d itin g (H o te l A c c o u n tin g 183) ..............................................................................................................

3

Food and Beverage C ontrol (H o te l A c c o u n tin g 184)......................................................................... 2

Internal C ontrol in Hotels (H otel A ccounting 286)

2

Front Office A ccounting Machines in Hotels (H otel A ccounting 288)

1

Problem s in Financial A nalysis (H otel A ccounting 189)

2

S pecial S tudies in A c c o u n tin g and Finance (H o te l A c c o u n tin g 2 8 9 ).....................(to be arranged)

Lectures in Hotel M anagem ent (H o te l A d m in is tra tio n 1 5 5 )...........................................................

1

Managem ent P rin cip le s (H otel A d m in is tra tio n 250) ......................................................................... Managem ent P rin c ip le s II (H otel A d m in is tra tio n 2 5 5 )...................................................................... Resort M anagem ent (H o te l A d m in is tra tio n 113)................................................................................. C lub M anagem ent (H o te l A d m in is tra tio n 2 2 2 )...................................................................................... R estaurant M anagem ent (H o te l A d m in is tra tio n 2 5 1 )........................................................................... Beverage M anagem ent (H o te l A d m in is tra tio n 2 5 2 )............................................................................. Interna tiona l Hotel M anagem ent Survey (H o te l A d m in is tra tio n 7 1 )..............................................

2 2 1 1 3 3 2,3

A pplied P sychology II (H o te l A d m in is tra tio n 217) A pplied P sychology III (H otel A d m in is tra tio n 2 1 8 )............................................................................. Union-Management Relations in the Hotel Industry(H otelA dm inistration 316) Seminar in O rganizational B ehavior and A dm inistration(H otel A dm inistration319 and 419)

2 2 2 4

Law of Business (H otel Adm inistration 271) Law as Related to Innkeeping (H o te l A d m in is tra tio n 172)................................................................ Law of Business: Contracts, Bailments, and Agency (H otel A dm inistration 272) Law of Business O rganization, Partnerships and C orporations (H otel A dm inistration 274)

2 2 2 2

M arketing (H o te l A d m in is tra tio n 7 7 ).......................................................................................................

2

Tourism (H otel A d m in is tra tio n 1 7 5).......................................................................................................... 2

M arketing I (H otel A d m in is tra tio n 177)................................................................................................... 2

M arketing II (H otel A d m in is tra tio n 277) ............................................................................................... 2

C om m unication (H o te l A d m in is tra tio n 2 7 8 )..........................................................................................

2

S em inar in M arketing (H o te l A d m in is tra tio n 4 2 1 )...............................................................................

2

T yp ew riting (H o te l A d m in is tra tio n 3 7 ).....................................................................................................

2

T yp ew ritte n C om m unica tion (H o te l A d m in is tra tio n 3 7 A ).................................................................. 2

S horthand Theory (H o te l A d m in is tra tio n 13 1)...................................................................................... 3

Secretarial Typewriting and Procedures (H otel Adm inistration 132)

3

Managerial Letter W riting and Dictating (H otel A dm inistration 132A)

2

S horthand T ra n s c rip tio n (H o te l A d m in is tra tio n 13 3)........................................................................

2

G eneral Survey of Real Estate (H o te l A d m in is tra tio n 191)................................................................ 2

S em inar in Real Estate and Investm ent (H o te l A d m in is tra tio n 19 2)............................................

2

C om m ercial Financing (H o te l A d m in is tra tio n 2 9 1 )............................................................................. 2

General Insurance (H otel A d m in is tra tio n 19 6)...................................................................................... 3

S em inar in H otel A d m in is tra tio n (H otel A d m in is tra tio n 153)............................................................2,3,4

Special Studies in Research (H otel A dm inistration 253)

(to be arranged)

Fundam entals o f C om puters (H o te l A d m in is tra tio n 469) .............................................................. 3

Seminar in H ospitality S im ulation Exercises (H otel A dm inistration 470)

3

Fundamental S tatistical Analysis and Inference (H otel A dm inistration 484) Investm ent M anagem ent (H otel A c c o u n tin g 2 4 1 )................................................................................ Tax Basis fo r M anagerial D ecision s (H o te l A c c o u n tin g 2 4 2 )............................................................ P relim inary Program m ing Analysis, Planning, Design, and Engineering (Food Fa cilitie s
E ngine erin g 3 6 1 ).........................................................................................................................................
Equipm ent: Layouts, Design, and W orking Drawings (Food Facilities E ngineering 362) Food Facilities Engineering: Specifications, Shop Drawings, and C ontract Supervision
(F o o d F a c ilitie s E ngine erin g 363) ..................................................................................................... C lassical C uisine (H otel A d m in is tra tio n 2 0 2 )...................................................................................... S m orgasbord (H o te l A d m in is tra tio n 2 0 3 )............................................................................................... Interna tiona l Hotel C uisine (H o te l A d m in is tra tio n 2 0 5 ).................................................................... C atering fo r S pecial Fu nction s (H o te l A d m in is tra tio n 2 5 4 )............................................................ S anita tion in the Food S ervice O peration (H o te l A d m in is tra tio n 2 2 1 ).......................................... Menu P lanning (H o te l A d m in is tra tio n 124)........................................................................................... M anagerial A spects of P urchasing (H o te l A d m in is tra tio n 118)....................................................... A Survey o f C onvenience Foods (H o te l A d m in is tra tio n 2 0 4 ).......................................................... H andling and M arketing V egetables (V egetable C rops 2 1 2 )............................................................ E cono m ic Fruits o f the W orld (P om ology 3 0 1 ).................................................................................... S pecial P roblem s in Food (H o te l A d m in is tra tio n 3 5 3 )..................................................................... In tro d u c to ry B io c h e m is try (B io c h e m is try 2 3 1 )...................................................................................... P erspectives in Human N u tritio n and Food (H um an N u tritio n and F o od 115A ) .................... Human P hysiology (B io lo g ic a l S ciences 2 1 0 )...................................................................................... H ospita l Food S ervice A d m in is tra tio n (H otel A d m in is tra tio n 2 2 3 ).............................................. M odern language, ac c o rd in g to p re p a ra tio n ......................................................................................

3 2 1
3 3
3 2 2 3 2 1 1 2 2 3 3 1 3 3 3 2 6

Curriculum 85

Suggested Program for Food Service Management*

The Freshman Year
Introductory Management (H otel A dm inistration 100) Freshm an H um anities .................................................................................................................................. P sychology (H otel A d m in is tra tio n 114) ................................................................................................. A ccoun ting (H o te l A c c o u n tin g 81 -82) ................................................................................................. Comm ercial Food Management: Survey (H otel A dm inistration 101) Economics (Econom ics 101-102 or H otel Adm inistration 243-244) Inform ation System s I (H o te l A d m in is tra tio n 104) ........................................................................... S anitation in the Food Service Operation (H otel A dm inistration 221) Lectures in Hotel A dm inistration (H otel A dm inistration 155)

1 6 3 6 3 6 3 1 1
30

The Sophomore Year
Hotel Accounting (H otel A ccounting 181-182) Food P reparation (H o te l A d m in is tra tio n 220) .................................................................................... Meat Science and Management (H otel A dm inistration 206) C hem istry (H o te l A d m in is tra tio n 214-215) .......................................................................................... Fundam entals o f F a c ilitie s M anagem ent (P ro pertie s M anagem ent 4 6 0 )..................................... A p plied P sychology I (H o te l A d m in is tra tio n 11 9)............................................................................... E lectives ..........................................................................................................................................................

6 3 3 6 3 3 6
30

The Junior Year
Food and Beverage C ontrol (H o te l A cc o u n tin g 18 4)......................................................................... M echanical and E lectrical Problems (Properties Management 462-463) Quantity Food Production: Management of the Operation (H otel Adm inistration 201) . . . Law of Business (H otel A d m in is tra tio n 171) ........................................................................................ Law o f B usiness: C ontracts, Bailm ents, and A gency (H otel A d m in istra tio n 2 7 2 ).................... Beverage Management (H otel Adm inistration 252) Marketing (Hotel Adm inistration 77) S em inar in O rg anizatio nal B ehavior and A d m in is tra tio n (H o te l A d m in istra tio n 31 9-419) E lectives ..........................................................................................................................................................

2 6 4 2 2 3 2 4
5

30

The Senior Year

An e le ctive course in e c o n o m ic s ............................................................................................................ 3

F in ancial E conom ics (H o te l A d m in is tra tio n 461) ...............................................................................

3

R estaurant Planning & C o nstruction (P ro pertie s M anagem ent 4 6 4 ).............................................. 3

C lassical C uisine (H o te l A d m in is tra tio n 202) .................................................................................... 2

Seminar in Hotel A dm inistration (H otel A dm inistration 153)

2, 3, o r 4

M anagerial A spects o f P urchasing (H o te l A d m in is tra tio n 118) ..................................................... 2

H ospital Food S ervice A d m in is tra tio n (H o te l A d m in is tra tio n 2 2 3 )..............................................

2

Restaurant M anagem ent (H o te l A d m in is tra tio n 2 5 1 )......................................................................... 3

M arketing (H o te l A d m in is tra tio n 177) ...................................................................................................

2

Law of Business: Business Organization, Partnerships and Corporations

(Hotel Adm inistration 274)

2

G eneral Insurance (H o te l A d m in is tra tio n 196) .................................................................................. 3

G eneral Survey o f Real Estate (H o te l A d m in is tra tio n 19 1).............................................................. 2

30

* This program is suggested fo r illustra tion. Many varia tions are available.

86 Curriculum

Suggested Program for Prospective Club Managers*

The Freshman Year
A cco u n tin g (H otel A c c o u n tin g 81-82) .................................................................................................... In tro d u c to ry M anagem ent (H o te l A d m in is tra tio n 10 0)....................................................................... Freshm an H um anities .................................................................................................................................. E conom ics (E con om ics 101-102 o r H otel A d m in is tra tio n 2 4 3 -2 4 4 ).............................................. P sychology (H o te l A d m in is tra tio n 11 4)................................................................................................... C om m ercial Food M anagem ent: Survey (H o te l A d m in is tra tio n 10 1)...................................... Lectures on H otel M anagem ent (H o te l A d m in is tra tio n 155)............................................................ Inform a tion System s I (H o te l A d m in is tra tio n 104)............................................................................. E lectives ..........................................................................................................................................................

6
1 6 6 3 3 1 3 1

30

The Sophomore Year
Hotel A cc o u n tin g (H o te l A cc o u n tin g 18 1 -1 8 2 )...................................................................................... M eat S cience and M anagem ent (H o te l A d m in is tra tio n 206) ......................................................... Fundam entals o f F a c ilitie s M anagem ent (P ro pertie s M anagem ent 4 6 0 )...................................... C hem istry (H o te l A d m in is tra tio n 21 4-215) .......................................................................................... Food P reparation (H o te l A d m in is tra tio n 220) .................................................................................... S anita tion in the Food S ervice O peration (H o te l A d m in is tra tio n 2 2 1 )......................... : .............. A p p lied P sychology I (H o te l A d m in is tra tio n 119)............................................................................. E lectives ..........................................................................................................................................................

6 3 3 6 3 1 3
5

30

The Junior Year

M echanical and E le c tric a l P roblem s (P ro pertie s M anagem ent 4 6 2 -4 6 3 )................................. M anagerial A spects o f P urchasing (H o te l A d m in is tra tio n 118) ..................................................... S em inar in O rg anizatio nal B ehavior and A d m in is tra tio n (H o te lA d m in is tra tio n 31 9-41 9) Q uantity Food P roduction: Management of the Operation (H otelA dm inistration 201) C lub M anagem ent (H o te l A d m in is tra tio n 2 2 2 )...................................................................................... Law o f Business (H o te l A d m in is tra tio n 171) ...................................................................................... Law as Related to Innkeeping (H o te l A d m in is tra tio n 172).............................................................. C lassical C uisine (H o te l A d m in is tra tio n 2 0 2 )...................................................................................... E lectives ..........................................................................................................................................................

6 2 4 4 1 2 2 2 7

30

The Senior Year
An e le ctive course in e c o n o m ic s ............................................................................................................ F in ancial E conom ics (H o te l A d m in is tra tio n 4 6 1 ).................................................................................. Restaurant Planning and C onstruction (Properties Management 464) Food and Beverage C ontrol (H o te l A cc o u n tin g 18 4)......................................................................... Beverage Management (Hotel Management 252) R estaurant M anagem ent (H o te l A d m in is tra tio n 2 5 1 )......................................................................... E lectives in the h u m a n itie s .........................................................................................................................

3 3 3 2 3 3 13

30

’ This program equals or exceeds the recommendation of the Club Managers A ssociation of Am erica.

Curriculum 87

Suggested Program for a Major in Food Facilities Planning and Design*

The Freshman Year

In tro d u cto ry M anagem ent (H otel A d m in is tra tio n 10 0)....................................................................... Freshm an H um anities .................................................................................................................................. Econom ics (Econom ics 101-102 or H otel A dm inistration 243-244) A cco u n tin g (H o te l A c c o u n tin g 8 1 -8 2 ) ................................................................................................... P sychology (H o te l A d m in is tra tio n 114) ................................................................................................. Comm ercial Food Management: Survey (H otel A dm inistration 101) Inform ation Systems I (H otel A dm inistration 104)
E lectives ..........................................................................................................................................................

2 6 6 7 3 3 3
2

30

The Sophomore Year
Hotel Accounting (H otel Accounting 181-182) A p p lied P sychology I (H otel A d m in is tra tio n 1 1 9)............................................................................... Food P reparation (H o te l A d m in is tra tio n 2 2 0 )...................................................................................... Chemistry (Hotel Adm inistration 214-215) Sanitation in the Food Service Operation (H otel A dm inistration 221) Fundamentals of Facilities Management (Properties Management 460) Meat Science and Management (H otel A dm inistration 206) Prelim inary Programming (Food Facilities Engineering 361) E lectives ..........................................................................................................................................................

6 3 3 6 1 3 3 3 2
30

The Junior Year
Quantity Food Production: Management of the Operation (H otelAdm inistration 201) Mechanical and Electrical Problem s (Properties M anagement 462-463) Law o f Business (H o te l A d m in is tra tio n 17 1 -2 7 2 )................................................................................. Real Estate (H otel A d m in is tra tio n 191) ................................................................................................. Equipm ent: Layouts, Design, and W orking Drawings (Food F a cilitie s Engineering 362) M arketing (H o te l A d m in is tra tio n 7 7 )....................................................................................................... E lectives ........................................................................................................................................................

4 6 4 2 3 2 9
30

The Senior Year
An e le ctive course in e c o n o m ic s ............................................................................................................ F in ancial E conom ics (H o te l A d m in is tra tio n 4 6 1 )................................................................................. Food Facilities Engineering: S pecifications, Shop Drawings, and C ontract Supervision
(F ood F a c ilitie s E ngine erin g 363) ..................................................................................................... Law of Business: Business O rganization, Partnerships and C orporations
H otel A d m in is tra tio n 274) ..................................................................................................................... R estaurant M anagem ent (H o te l A d m in is tra tio n 2 5 1 )......................................................................... M arketing (H o te l A d m in is tra tio n 177) ................................................................................................... S em ina r in H otel P lanning (P ro pertie s M anagem ent 2 6 5 )............................................................... S em inar in H otel Lig h tin g and C o lo r (P ro pertie s M anagem ent 4 6 8 )............................................ S em inar in Hotel C o nstruction (P ro pertie s M anagem ent 4 6 6 )....................................................... E lectives ..........................................................................................................................................................

3 3
3
2 3 2 3 3 3 5
30

* This program, as it stands or as it may be varied with the approval of the faculty, w ill satisfy the re quirem ent fo r the degree of B ache lo r o f S cience in H otel A d m in istra tio n w ith a m a jo r in food fa cilitie s planning and design.

88 Curriculum
Certified Public Accounting
Graduates who plan to go into hotel and restaurant accounting and who expect eventually to become candidates for admission to the examination for a certificate as a certified public accountant in the State of New York may, by taking a special program, earn the certification of the School of Hotel A dm inistration as having com pleted the course of study approved by the Education Department of the state of New York. The program involves carry­ ing a substantial load of additional subjects. Students should consult with Professor Cladel.
American Dietetic Association
Students who look forward to careers that may involve responsibility for food operations in hotels, schools, colleges, and institutions generally may wish to satisfy the requirem ents fo r membership in the Am erican D ietetic Associa­ tion. To do so, it is necessary only to include among their electives a course in human physiology (B iolo gical Sciences 210); a course in advanced food preparation management (such as Hotel Adm inistration 202 or 203); a course in human nutrition (Human N utrition and Food 115); and a course in per­ sonnel management (such as Hotel Adm inistration 119). These electives together with the specifically required courses will meet the educational requirem ents for membership in the Am erican D ietetic Association. To qualify as a therapeutic and administrative dietician, the candidate must also com­ plete three hours of Biochem istry (Biochem istry 231), substitute Principles of Human Nutrition (Human Nutrition and Food 332) for Human Nutrition (Human N utrition and Food 115A), and also com plete N utrition and Disease (Human N utrition and Food 441).
Workshops for Executives
W orkshops fo r executives in the hotel, restaurant, and club industry are fre ­ quently held by the School of Hotel Adm inistration on the Cornell University campus and in other sections of the United States. The School also conducts many of its workshops in countries overseas.
For information concerning registration, housing, and fees, w rite to Assist­ ant Dean G. W. Lattin, School of Hotel Adm inistration, Cornell University, Ithaca, New York 14850.
Summer Short Courses
The School of Hotel Administration offers a series of short unit courses for persons actively engaged in hotel and restaurant work. One, two, or three weeks in length, they cover such topics as hotel operation, motel operation, restaurant management, advertising and sales promotion, personnel methods, quantity food preparation, hotel stewarding, menu planning, hotel accounting, restaurant accounting, food control, interpretation of hotel statements, food facilities engineering, hotel housekeeping, and hospital operation.
Requests fo r detailed inform ation should be addressed to the Dean of the School, Statler Hall, Cornell University, Ithaca, New York 14850.

Curriculum 89
Research and Development Program
The School of Hotel Adm inistration has a full-tim e research and development staff who undertake projects sponsored by foundations and government and industry groups. Studies completed or under way involve the applications of data processing for hotels and a new hotel management system, sponsored by the Statler Foundation; the use of ready foods; applications of glass to food service, by Corning Glass Works; the use of plastic dinnerware, for the American Cyanamid Company; silver detarnishing; mattress testing, in con­ junction with the National Association of Bedding Manufacturers; a study of wall coverings; carpet research; guest preference research, at the request of AH&MA; tourism development; and employee orientation and training studies.
Research studies are published in the School’s technical quarterly, the Cornell Hotel and Restaurant Adm inistration Quarterly from which reprints may be obtained. For further inform ation, address inquiries to Professor Paul R. Broten, D irector of Research and Development, Statler Hall, Cornell University, Ithaca, New York 14850.
Publications
The Cornell Hotel and Restaurant Adm inistration Quarterly is published in February, May, August, and November and presently has subscribers in thirty-seven countries on six continents. In addition to serving as a vehicle to make available the School’s research studies, this magazine also deals with other investigations of tim ely m erit in the hotel, restaurant, club, and institutional field. Each August it issues a Bibliography for Hotel and Restau­ rant Adm inistration, which is a guide to other publications in the hotel and restaurant field. Numerous manuals and several books have likewise been published by the School. For further inform ation, address inquiries to Prof. Helen J. Recknagel, managing editor, the C ornell Hotel and Restaurant Ad­ m inistration Quarterly, Statler Hall, Cornell University, Ithaca, New York 14850.

Practice Requirement
As part of degree requirements, each student enrolled in the School of Hotel Adm inistration must complete before the last term of residence three summer periods (or their equivalent) of supervised em ploym ent on approved jobs in approved hotels or restaurants or sim ilar institutions. For purposes of admin­ istration this requirement is also stated as the completion, before beginning the last term of residence, of at least sixty points of practice credit, where the point of credit is so defined that the normal summer's work of about ten weeks, with all appropriate 5 notices and reports count for approximately twenty points. For exceptionally good types of experience, good workman­ ship, and excellent reports, excess cred it is given; w hile fo r poor experience, poor workm anship, or poor or tardy reports, less than normal cred it is allowed.
The requirement has a number of objectives. The student on practice at some m inor or menial job can test his interest in w ork in the field. He can learn by experience the points of view of the employee. He can learn by observation the duties of fellow workers in related jobs, in superior or inferior posts. With thought and im agination he can reflect upon and learn something of the problems of management and their solution. Upon returning to the classroom, the student can then draw upon incidents in his experience to illustrate and to understand the ideas developed by the instructor. After graduation, he can rest his application fo r permanent employm ent in part upon his practice experience record and in many cases can rely on contacts established during the practice period to initiate and support his candidacy.
Credit fo r hotel or restaurant experience is estimated on the basis of the number of weeks worked, and reports filed by the students and by the em­ ployers. A limited amount of credit may be earned before entering college. A maximum of twenty points w ill be allowed any entering freshman for work experience performed within three years prior to m atriculation. A maximum of thirty points will be allowed any transfer student for work done prior to m atriculation. Therefore, students who expect to be employed in the field before entering Cornell University and who wish to count that w ork against the practice requirement should apply before beginning work or as soon thereafter as possible to the Committee on Practice for instructions. Not more than th irty points of practice credit may be earned in any one hotel or restaurant, and only fifteen points may be earned while earning academic credit.6 Applications for practice credit must be made soon after registration. No cred it w ill be allowed fo r p rior experience not reported promptly.
Each student enrolled in the School is expected to spend his summ er vaca­ tion periods at approved work until the sixty point requirem ent is satisfied.
5. As set forth in the Practice Instructions supplied on request to the School, Statler Hall. 6. T his is m o dified to fo rty and th irty po in ts re spectively fo r w o rk acco m p lish e d at the S c h o o l’s S tatler Inn.

Practice Requirements 91

Failure to subm it the required notices and reports may result in not satisfying the requirem ent that sixty practice credits be earned before the beginning of the last term of residence. Plans fo r the summer should be made definite only after a study of the practice instructions. Formal application for credit must be filed on or before the first day of classes follow ing the com pletion of the period of experience. Attention is called especially to the fa ct that the practice requirem ent must be satisfied before the beginning of his last term of residence. No student is perm itted to register fo r his final term of residence until he has satisfied the practice requirem ent in full.
Since cadets in the Army Reserve O fficers Training Corps are expected to spend six weeks in camp during the summer before th e ir senior year, it is especially desirable that hotel students who plan to join the Corps and to elect the advanced courses in m ilitary science make every effort to expedite their practice work early. By working the full vacation periods of thirteen weeks and by filing superior early reports, it is possible to satisfy the practice requirements and to attend the final summer training camp. Similarly, stu­ dents enrolled in the Navy Reserve Officers Training Corps who must make summer cruises should anticipate the practice requirements as much as possible.
Although the practice is an essential part of the student’s program, the School does not guarantee summer positions. Through the School’s numer­ ous contacts with the hotel and restaurant industry a considerable number of openings are available for students of high promise. Other students are assisted in finding work, and o rdinarily Am erican students find jobs quite readily. Jobs suitable for foreign students are considerably less numerous. Consequently, the foreign student must expect to have more d ifficulty in getting located. The School will give assistance as it can to foreign students but in no case can guarantee placement or assume responsibility fo r it.
Some hotel and restaurant organizations (among them the Hotel Corpora­ tion of America, Hilton Hotels, Inter-Continental Hotels Corporation, Sheraton Hotels, and Stouffer’s and M arriott Corporation) make a point of providing experience opportunities for Cornell students, giving them special apprentice­ ship arrangements with rotated experience.
The type of experience fo r which practice cred it has been given is illus­ trated in the follow ing list of jobs previously listed by hotel students.

Food Service Supervisor, Racquet Club, Philadelphia, Pennsylvania
Manager, Elka Club, Elka Park, New Y ork Datum Club Supervisor (Manager), Com m is-
sioned O fficers’ Mess, Open, United States Naval Base, Newport, Rhode Island Food and Beverage Control Trainee, London Hilton, London, England Accounting Checker, Laventhol Krekstein Horwath and Horwath, New York City Steward, Blackhawk Restaurant, Chicago, lllinois Desk Clerk, H oliday Inn, Easton, Maryland Design Draftsman, Buckelius Food Service Equipment Company, Shreveport, Louisiana Housekeeping Staff, Sheraton-Boston, Boston, M a ssa c h u s e tts

Bell Captain, Island Inn M otor Hotel, Westbury, New York
Food Service Supervisor, Disneyland, Anaheim, C alifornia
Manager, W estern Drive-In, Akron, Ohio Cook, S tatler Inn, Ithaca, New York Host, Queens Surf Restaurant, H onolulu,
Hawaii Assistant Manager, Host Town Motel, Lan-
caster, Pennsylvania Baker's Helper, Pleasantdale Bakery, West
Orange, New Jersey Manager, Hyannisport Club, Hyannisport, Mas-
sachusetts A uditor, Price W aterhouse & Company, New
Y ork City W aiter, Sante Fe R ailroad, C hicago, Illin o is

92 Practice Requirements

Trainee, Caribe Hilton Hotel, San Juan, Puerto Rico
A ssistant Head C ashier, G ro s s in g e r’s, G ros­ singer, New York
Assistant Credit Manager, Sheraton-Atlantic, New York City
Banquet-Sales Trainee, H untington Town House, New York City

S upervisor, Y ork Hospital, York, Pennsyl­ vania
Executive Trainee, El Ponce Intercontinental Hotel, Ponce, Puerto Rico
B usboy-Barwaiter, Deepdale G olf Club, Manhasset, New York
Bartender, Bethesda Country Club, Bethesda, M a ryla n d

Expenses and Self-Support

A detailed statement regarding fees and expenses w ill be found in the An­ nouncement of General Information, a copy of which will be sent on request. In brief, the student w ill be held, on registering, fo r the follow ing fees each semester.

Tuition* . . . . General Feet

$1,025.00 275.00

Total Per Term*

$1,300.00

Living expenses, in addition to the above fees, depend upon the student’s taste and standards and probably range upwards from $800 a term. Thus, for the school year of nine months, a total of about $4,200 is needed. C loth­ ing, transportation, and fraternity dues are not included.
The student who wishes to be partially self-supporting can ordinarily earn his room or his meals, reducing the school-year budget to $2,800 or $3,000. Many earn more, but the sacrifice of time and energy and the drain of class­ room work are heavy, especially the first year. Savings from summer earnings range from about $500 to $1,200. Self-supporting students may also apply for loans and for scholarships.

Health Services and Medical Care
Health services and medical care fo r students are centered in two Cornell facilities: the Gannett Medical C linic (out-patient department), 10 Central Avenue, and the Sage Infirmary, Sage Place (entrance on East Seneca Street between Stewart Avenue and Schuyler Place). Students are entitled to un­ limited visits at the Clinic (appointments with individual doctors at the Clinic may be made, if desired, by calling or coming in person; an acutely ill student w ill be seen prom ptly whether he has an appointment or not).
Emergency Service: Students who need medical attention during the hours the C linic is closed, may go to Sage Infirmary. If an accident or serious illness occurs, the physician on Emergency Service may be reached by calling 275-3493 during Clinic hours or 272-6962 after Clinic hours.
Students are also entitled to laboratory and x-ray examinations indicated for diagnosis and treatment, hospitalization in the Sage Infirm ary with medical
* Tuition and fees may be changed by the Board of Trustees to take effect at any tim e w ithout previous notice. t The General Fee contributes toward the services given by the libraries, the Gannett C linic and Sage Infirm ary, and the student center in W illard S traight Hall; it also pays part of the costs of laboratory courses, general adm inistration, physical recreation, and student activities. For inform ation about other fees, m ethods of payment, and autom obile regulations, see the Announcement of General Inform ation.

94 Expenses and Self-Support
care for a maximum of fourteen days each term, and emergency surgical care. The cost of these services is covered in the General Fee.
On a voluntary basis, insurance is available to supplement the services provided by the General Fee. For further details, including charges fo r special services, see the Announcem ent of General Inform ation. If, in the opinion of the University authorities, the student’s health makes it unwise fo r him to remain in the University, he may be required to w ithdraw.

Scholarships and Other Aids
Many students displaying real promise and ability simply cannot meet their financial obligations without substantial scholarship assistance. The veteran is likely to find it necessary to supplem ent his G.l. aid. The School of Hotel Adm inistration has developed considerable financial aid and loan resources so that many w orthw hile young people can count on assistance. Attention is called to the fact, however, that the School can only supplement personal resources.
Financial aid is available from the general scholarship fund of the Univer­ sity and a number of Hotel School scholarships. Aid is available through w ork opportunities in the Statler Inn and Club, on the campus, and in the community. The loan funds of the Cornell Society of Hotelmen and the Guiteau Fund are also available.
Applications
A new student seeking scholarship aid through any of the scholarships awarded by Cornell University listed below may become an applicant by filing a single application on a blank obtainable on request from the Univer­ sity Office of Admissions. The application is handled through the College Scholarship Service, which centrally processes scholarship applications for a large number of universities so that inform ation provided fo r Cornell is available fo r use by all other participating institutions as well. His application then becomes valid for any scholarship open to Cornell students generally, for any scholarship awarded by the School of Hotel Administration, and for such scholarships at other institutions as he may indicate.
The form al application is due at Cornell not later than January 15 of the year of admission. Candidates must take the Scholastic Aptitude Tests not later than the January sittings.
In the awards, consideration is given to the financial situation of the student and his fam ily and to his academ ic a bility as evidenced by his pre­ paratory school record, his scholastic aptitude test scores, and the interview.
Prospective students are eligible also for a number of scholarships awarded by non-Cornell agencies. Some of them are described on pp. 100- 102.
New York State offers various types of financial assistance to qualified college students who are State residents. Information may be obtained by w riting to the Regents Examination and Scholarship Center, New York State Education Department, Albany, New York 12201.
Students already enrolled in the School may obtain scholarship application blanks at the School office. In making the award to continuing students, consideration is given to need as evidenced by the fam ily's financial situation and by the student’s scholastic record as well as his overall promise.

96 Scholarships and Other Aids
Scholarships Awarded by the School
THE LAVENTHOL KREKSTEIN HORWATH & HORWATH SCHOLARSHIP, endowed by the o rig in a l firm o f H orw ath & H orw ath as the S c h o o l’s firs t s c h o la rsh ip , now adds to the incom e on the en dow m ent an am ount to brin g the annual to ta l ava ila ble to $1,500.
THE NEW JERSEY STATE HOTEL ASSOCIATION SCHOLARSHIPS are supported by an annual g ra n t o f $400 from the New Jersey State H otel A ssociation . In the aw ard, preference is given to residents of New Jersey.
THE PENNSYLVANIA HOTELS ASSOCIATION SCHOLARSHIP, established in 1933, entitles the h o ld e r to $200 a year. In the aw ard, preference is given to re sid ents o f Pennsylvania.
THE HARRIS, KERR, FORSTER & COMPANY SCHOLARSHIP, established by the firm of accountants of that name, is supported by an annual grant of $400, and is awarded to w orthy students of prom ise, in the accounting field.
THE NEEDHAM AND GROHMANN SCHOLARSHIP, established in 1933 by the advertising agency of that name, entitles the holder to $500 a year, and recognizes particularly scholarship in hotel advertising.
THE A. E. STOUFFER SCHOLARSHIP, esta blished by the S to u ffe r C o rp o ra tio n , op e ra to rs of the S touffer Restaurants in Cleveland, Detroit, P hiladelphia, Pittsburgh, New Y ork, and Chicago, e n title s the h o ld e r to the incom e available from the A. E. S touffer S ch o la rsh ip Fund o f $5,200 and recognizes p a rticularly scholarship in subjects related to restaurant operation.
THE NEW YORK STATE HOTEL ASSOCIATION SCHOLARSHIP, supported by subscriptions from m em bers o f th a t asso cia tion, provides stip e n d s o f varying am ounts. In the aw ard, p re fe r­ ence is given to residents of New Y ork State.
THE PARTRIDGE CLUB SCHOLARSHIP, established by the Partridge Club of New York, Inc., is supported by an annual grant of $600. The award is open to a needy student who is a citizen of the United States and a resident of m etropolitan New York.
THE THOM AS L. BLAND SCHOLARSHIP, c o n s is tin g o f the incom e ava ila ble from a bequest of $10,000, is given to a “ deserving and needful person,” preference being given to residents of the late Mr. B land’s native state of North Carolina.
THE F. AND M. SCHAEFER SCHOLARSHIP was e sta blished in 1940 by an en dow m e nt of $12,500 as a m em orial to F rede rick and M a xim ilia n S chaefer, fou nde rs in 1842 o f the F. and M. S chaefer B rew ing Com pany. In m aking the award, preference is given, w here eq u ita b le , to students from New England or the M iddle A tlantic states.
THE RALPH HITZ MEMORIAL SCHOLARSHIP is supported by an endow m ent of $10,000 co n ­ trib uted by his friends to honor the memory of the late Ralph Hitz, founder of the National Hotel Management Company.
THE HERBERT L. GRIM M M EM ORIAL SCHOLARSHIP con sists o f the incom e from an en dow ­ ment of approxim ately $3,000 contributed by the friends of the late Mr. Grimm through the Pennsylvania Hotels A ssociation, of w hich he was fo r many years an active member.
THE ALBERT PICK HOTELS AND MOTELS SCHOLARSHIP is supported by an annual donation of $500 from A lbert Pick, Jr., president of the Pick Hotels C orporation, C hicago, Illinois.
THE KOEHL, LANDIS, AND LANDAN SCHOLARSHIP is an annual grant o f $250 donated by the advertising firm of that name.
THE DUNCAN HINES FOUNDATION SCHOLARSHIPS are grants of $1,000 donated by the trustees of the Duncan Hines Foundation, fo r the benefit of students “ engaged in special studies in foods, food values, dietetics, culinary arts, and sim ilar sub je cts.”
THE JOHN SHERRY SCHOLARSHIP was esta blished in re co g n itio n o f Mr. S h e rry’s many years of voluntary service on the faculty.
THE ANHEUSER-BUSCH SCHOLARSHIPS, sup ported by an annual d o nation o f $2,500, are awarded on the basis of academ ic excellence, financial need, and leadership qualities.

Scholarships and Other Aids 97

THE LUCIUS M. BOOMER SCHOLARSHIP, re presenting the ro yalties o f Mr. B oom er's book, H otel Management, is available through the generosity of Mrs. Boom er fo r award to students from Norway, her native country.

THE FRANK A. McKOW NE SCHOLARSHIP, o rig in a lly esta blished by the S chool its e lf in memory of Mr. M cKowne and in recognition of his many years of service as chairm an o f the C om m ittee on E ducation o f the A m erican H otel A ssociation , w as endow ed in 1952 by the S tatler Foundation, of w hich he was fo r many years a trustee. Grants are made according to need in am ounts o f up to $1,500 a year

THE M cC OR M ICK AND COMPANY SCHOLARSHIP is sup ported by an annual grant o f $600 from M cC orm ick and Company of Baltim ore. It is awarded to students in need of fin a n cia l assistance who, in respect to superior character, interest, and scholarship, give evidence of being w orthy recipients.

THE HOTEL ASSOCIATION OF NEW YORK CITY MEMORIAL SCHOLARSHIPS, established by

that association as memorials to its deceased members, are supported by annual grants of

$1,000. The aw ards are open to needy and w orthy stud ents from the area o f

m etropolitan

New York. Preference is given to children of hotel workers.

THE ELLSWORTH MILTON STATLER SCHOLARSHIPS were established by the Statler Founda­ tio n in m em ory o f the fou nde r of H otels S ta tle r Com pany, w ho was the donor, thro u g h the Foundation, of Statler Hall. The scholarships are awarded to prom ising needy students and carry an annual stipend of $1,500 to $2,500 each, according to the need.

THE W ILLIA M W. MALLESON SCHOLARSHIP was esta blished in re co g n itio n of the volun tary service on the faculty of W illiam W. Malleson, Jr., of Skytop Lodge, Pennsylvania.

THE PITTENGER SCHOLARSHIP was created from a bequest of $3,000 by the late George W. P ittenger, fo r many years an o ffic e r o f the A m erican Hotel A sso cia tio n . The award is open to a w orthy student from Switzerland.

THE CALLIS SCHOLARSHIP, in itia te d throug h the ge nero sity o f Mr. H. B. C a llis, lo ng -tim e frie n d o f the S chool, in the name of his tw o sons, E. C. C a llis ’42, and H. B. C allis, Jr. '49, is supported by the incom e from an endow m ent of over $10,000.

THE THOMAS PHELPS JONES MEMORIAL SCHOLARSHIP, sponsored by the Food Service Executives A ssociation in memory of th e ir distinguished form er member, Mr. Thom as Phelps Jones of Boston, carries an annual grant of $500.

THE HOWARD JOHNSON SCHOLARSHIPS, in itia te d in 1955, are m aintained by annual grants from the Howard D. Johnson Com pany. The s c h o la rs h ip s carry a stipe nd o f $500 and are awarded on the basis of prom ise and need, w ith preference to those interested in restaurant work.

THE NATIONAL ASSOCIATION OF HOTEL AND RESTAURANT MEAT PURVEYORS SCHOLAR­ SHIP, awarded on the basis of need and w ithout regard to race, religion, or national descent, provides $250 annually.
THE HILTON HOTELS INTERNATIONAL SCHOLARSHIP of $1,000 was established by Conrad N. H ilton to be aw arded each year to an ou tstand ing fo re ig n stud ent w hose sc h o la s tic record and personal character and attributes make him worthy of recognition.

THE H. B. MEEK SCHOLARSHIP was in itia te d by E. Lysle A schaffenbu rg, w ho s o lic ite d co n ­ trib utions from friends and alumni.

THE SCHOLARSHIP OF THE NEW YORK CITY CHAPTER, CORNELL SOCIETY OF HOTELMEN, is m aintained by c o n trib u tio n s from m em bers o f the C hapter. In the award, preference is given to candidates from the m etropolitan New York area.

THE SCHOLARSHIP OF THE PHILADELPHIA CHAPTER, CORNELL SOCIETY OF HOTELMEN, is m aintained by con tributio ns from members of the Chapter. Preference is given to candidates from the P hiladelphia area.

THE GEORGES AND MARIAN ST. LAURENT SCHOLARSHIP is the g ift o f Mr. and Mrs. St. Laurent. This scholarship is open to undergraduate men and women who have com pleted at least one term in residence.

98 Scholarships and Other Aids
THE JOHN COURTNEY MEMORIAL SCHOLARSHIP was established by the C ornell Society of Hotelm en, the organization of the alum ni of the S chool of Hotel A dm inistration, in memory o f John C ourtney, a m em ber o f the S c h o o l’s firs t gradua ting class, a lo ng -tim e m em ber o f its faculty, and secretary of the S ociety from its founding in 1928 to his death in 1957. Members o f the S ociety and friends have raised a fund of $10,000.
THE CLUB MANAGERS ASSOC IATIO N SCHOLARSHIP is sup ported by annual do n a tio n s in varying am ounts from the Club Managers Association of Am erica.
THE GROSSINGER SCHOLARSHIPS, established in trib ute to Mrs. Jennie G rossinger, are sup ported by annual grants of $250 each from Mrs. G ro s s in g e r’s son Paul '36, and from the Grossinger Hotel.
THE PLEASANT VALLEY W INE COMPANY GRANT is supported by an annual c o n trib u tio n of $1,000 fo r w orthy students o f the S chool of Hotel A dm inistration, w ith preferences given to those who are em ployed at the S tatler Inn.
THE UNITED STATES BREWERS ASSOCIATION SCHOLARSHIPS, w hich are granted in vary­ ing am ounts according to need and merit, have been m aintained by annual grants from the United States Brewers A ssociation, Inc.
THE DORADO BEACH SCHOLARSHIP, g ift o f Laurance S. R ockefeller, w ho developed th a t resort, carry an annual stipend up to $2,000 over a four-year period. Open to candidates who are native to or have strong ties w ith Puerto Rico, the V irgin Islands of the United States, and Hawaii, and who evidence a serious interest in hotel adm inistration.
THE I.T.T.-SHERATON CORPORATION OF AMERICA SCHOLARSHIP represents a contribution of $250 fo r each graduate of the School of Hotel A dm inistration who takes em ploym ent with that com pany during the previous year.
THE CORNING GLASS W ORKS FOUNDATION SCHOLARSHIPS, o rig in a lly esta blished in 1960, have now been endowed through a Centennial Campaign g ift and are awarded on the basis of m erit and need.
THE SCHOLARSHIP OF THE WASHINGTON CHAPTER, CORNELL SOCIETY OF HOTELMEN was in itia te d by c o n trib u tio n s from m em bers o f the C hapter. In the aw ard, preference is given to candidates from the W ashington area.
THE ADRIAN PHILLIPS SCHOLARSHIP was established by the Hotel Sales Management A sso cia tio n to h o nor Mr. P h illip s , th e ir E xecutive V ice P resident, w ho co n d u cte d a cou rse in hotel sales prom otion at C ornell U niversity fo r tw enty-five years. Preference is given to a p pli­ cants on the basis o f th e ir in te re s t in sales as w ell as th e ir need.
THE TAYLOR FOUNDATION SCHOLARSHIPS are provided by the Taylor Scholarship Founda­ tio n , established and d ire c te d d u ring his life tim e by the late S. G regory T a ylor, fo rm e r presi­ d e nt of the H otel St. M oritz in New Y ork C ity, and la te r d ire cte d by his brothe r, C harles G. Taylor, and presently by the latter's w idow, M arcia A. Taylor. Awards are made to outstanding students on the basis of scholarly achievem ent, evidence of high m oral character, prom ise of leadership in the hotel and restaurant field, and financial need. Awards up to a maximum o f $3,000 an nually are determ in ed by the in d iv id u a l a p p lic a n t’s resources and needs. A ll students accepted by or currently enrolled in the School of Hotel A dm inistration at Cornell are eligible, but preference is given to those of Greek descent.
THE NATIO N AL DISTILLERS PRODUCTS SCHOLARSHIP is sup ported by an annual grant of $1,000 from the National D istillers P roducts Company.
THE BANQUET MANAGERS GUILD SCHOLARSHIP was established with a grant of $2,000 to be awarded for four years.
THE CORNELL SOCIETY OF HOTELMEN MEMORIAL SCHOLARSHIP has been established by individual subscriptions and a grant of $5,000 from the S ociety as a continuing m em orial to deceased alum ni of the School of Hotel A dm inistration, currently including Joan Anthony, Leslie B entley, R obert B uell, Morgan R. Cary, C harles C hristo ph, W a lte r C list, Jr., John M. C ran dall, C la rk Fountain, Ernest H enderson, E. C harles Jackson, C. F re d e rick K ellog, Jr., Edgar A. K udlich, W illia m H. Lodge, R obert E. Love, John J. Lynch, C urtis M osso, Jess B. N euhauser, Jam es L. N ew com b, B ruce P arlette, K arl F. Perry, C liffo rd R eulein, Eben S. Reynolds, and Raymond W illiam s.

Scholarships and Other Aids 99
THE HOWE FOLDING FURNITURE SCHOLARSHIP, established by the m anufacturing firm of that name, is supported by an annual grant of $500 and p a rticularly recognizes interest and scholarship in the field of convention hotel operation. Preference is given to members of m inority groups.
THE LOEW’S HOTELS SCHOLARSHIP was initiated through the generosity of Mr. Preston R obert Tisch, presiden t o f Loew ’s H otels, Inc., and represents an annual g rant o f $500.
THE SAGA FOOD SERVICE SCHOLARSHIP was initiated by a g ift of $500 from that com pany to assist in the form al ed ucation and tra in in g of young men fo r the food service industry.
THE HILTON HOTELS CORPORATION SCHOLARSHIP is an annual g ift o f $1,000 to be aw arded to an outstanding student, a citizen of the United States, entering his third o r fourth year in the School, whose scholastic record and personal character and attributes make him w orthy of recognition.
THE MOVENPICK SCHOLARSHIP, an annual g ift o f $500, was given by Mr. Ueli Prager, presi­ dent of M ovenpick, Ltd., a Zurich restaurant chain. The scho la rship w ill be given to a Swiss student who demonstrates financial need and academ ic promise.
THE DOROTHY AND CHARLES SAYLES GRANT-IN-AID is open to a needy and prom ising hotel student who has com pleted at least one term in the School of Hotel Adm inistration.
THE SKY CHEFS SCHOLARSHIP was established by a grant of $1,000 to be awarded to a needy student w ith some preference fo r a future in the restaurant and food industry.
THE MERLE MARCUS M EM ORIAL SCHOLARSHIP is an annual d o nation o f $100 from the S outhern C a lifo rn ia C hap ter o f Hotel Sales M anagem ent A s sociation in m em ory o f a deceased member of that organization.
THE LEWIS GOLDSTEIN MEMORIAL SCHOLARSHIP was established by the N ational Fisheries Institute in the name o f its late p residen t by a g rant of $500. In the award, preference w ill be given to a student engaged in w ork w ith fishery products.
THE MERLE KEY GUERTIN SCHOLARSHIP was esta blished w ith an in itia l g rant o f $1,000 by mem bers of the Best W estern-B est Eastern Motel A s s ociation in h o nor o f the fo u n d e r of tha t na tionw ide referral o rganiza tion. The sc h o la rs h ip is open to a ju n io r p a rtic u la rly inte reste d in follow ing a career in the motel and m otor hotel field.
THE MAX AND ETHEL MALAM UT FOUNDATION AWARD was esta blished by Lewis ’49 and Gary P. M alam ut ’54 in h o n o r o f th e ir parents. The annual award o f $250 is ava ila ble to a resident of New Jersey.
THE PAUL T. KILBORN M EM ORIAL SCHOLARSHIP was esta blished in m em ory o f Mr. K ilb o rn , a leader in the hotel indu stry th ro u g h o u t his life, and is m aintained by an annual g ift o f $750 from his son and da ughter-in -law , Paul '50 and Justin e K ilb orn . In keeping w ith Mr. K ilb o rn ’s practice o f sponsoring im m igrants to this country, the award is to be made to a needy foreign student who might otherwise be unable to attend C ornell University.
THE MARRIOTT CORPORATION SCHOLARSHIP GRANT was established by a grant of $500 to assist w o rth y stud ents in m eeting th e ir expenses.
THE LILLIAN SACKHEIM ERLICH M EM ORIAL SCHOLARSHIP was established by the John C. O ’D onnell fa m ily in m em ory o f Mrs. O ’D o n n e ll’s m o th e r fo r a deserving stud ent o f the S chool of Hotel A dm inistration, with preference to be given to those whose residence is either Buffalo, New York, or Dallas, Texas.
THE DONALD M. BILES SCHOLARSHIP was esta blished in re c o g n itio n o f the vo lu n ta ry service on the faculty of Mr. Donald M. Biles of Skytop Lodge, Pennsylvania. Preference w ill be given to students expressing an interest in resort management.
THE DUBOIS CHEMICALS SCHOLARSHIP was initiated by a g ift of $500 for award to a student in the School of Hotel A dm inistration.
THE EDWIN S. WEBER SR. SCHOLARSHIP was esta blished by Edwin S. W eber, Jr., in ho nor of his father. Preference w ill be given to the sons and daughters of Dutch Pantry associates and, secondarily, to those of the Standard Oil Company of New Jersey.

100 Scholarships and Other Aids
THE GREYHOUND FOOD MANAGEMENT SCHOLARSHIP was initiated w ith an unrestricted donation of $1,000 from Greyhound Food Management, Inc., Henry A. Montague, president.
THE DEWEY MacLAIN SCHOLARSHIP was established by the w ill of Mr. MacLain fo r scho la r­ ship to needy and deserving students in the School of Hotel A dm inistration. Mr. M acLain, a Negro w aiter and bartender, bequeathed his entire estate o f over $100,000 to the S chool for this purpose.
THE BARNEY L. A LLIS M EM ORIAL SCHOLARSHIP, sup ported by fun ds to be provided annu­ ally by Mr. and Mrs. Philip P istilli, form erly of the Hotel M uehlebach in Kansas City, Missouri, was established in memory of the long-tim e proprie tor of that fam ous hotel.
THE MRS. EDMUND EZRA DAY SCHOLARSHIP was established by Brooke Inns, Inc.— John A. B rooke '57, p residen t; David L. B rooke ’50, v ic e presiden t— in h o n o r o f the w id o w o f the fifth president of C ornell University. It is to be awarded to needy students w ho contribute to the best of their ability to their own support.
THE SONNABEND SCHOLARSHIP was esta blished in m em ory o f Mr. A. M. S onnabend, fou nde r of the Hotel C orporation of A m erica. In the award preference w ill be given to members of m ino rity races and to sons and daughters of em ployees of the Hotel C orporation of Am erica.
THE HOTEL CORPORATION OF AMERICA SCHOLARSHIP, initiated by a donation of $1,000, w ill recognize members of m inority races and sons and daughters of em ployees of that corporation.
THE PAUL MASSON VINEYARDS SCHOLARSHIP is to be awarded to w orthy students whose scholastic records and personal attributes give prom ise of future achievement.
THE HOSPITAL FOOD ADMINISTRATORS ASSOCIATION SCHOLARSHIP was established by a donation to the School of $500 representing honoraria due speakers at a Hospital Food A dm inistrators Association workshop.
W INEG ARDNER-HAM M ONS OPERATIONS INC. SCHOLARSHIP was e sta blished by a g ift of $500 to be awarded to a student with a dem onstrated interest in innkeeping. The firm owns and operates H oliday Inn franchises.
THE AMERICAN HOTEL & MOTEL ASSOCIATION SCHOLARSHIP o f $500 provides financial aid to needy students of the School of Hotel Adm inistration.
THE A. L. MATHIAS SCHOLARSHIP was esta blished by G eorge D. M athias ’58, in h o n o r of his father and is to be awarded to worthy students in the School.
A sch o la rs h ip donated by D ISTINGUISHED HOTELS OF THE W ORLD— ROBERT F. WARNER, INCORPORATED, provides financial aid to needy students of the School.
THE CINI-GRISSOM ASSOCIATES SCHOLARSHIP was established by an in itia l grant of $500 fo r award, where possible, to a worthy and needy student whose m ajor area of interest is the food facilities engineering field.
THE HOST INTERNATION SCHOLARSHIP was initiated by a g ift of $1,000 to be used for scholarship aid at the discretion of the Dean of the School.
THE NEVELE COUNTRY CLUB SCHOLARSHIP, an u n re s tric te d g ift o f $500 from C harles A. Slutsky, is to be awarded at the discretion of the Dean of the School.
THE WESTERN INTERNATIONAL HOTELS HARD CORPS SCHOLARSHIP provides financial assistance to students who are interested in actual hotel management.
THE NESTLE’S CATERING SERVICE SCHOLARSHIP, an in itia l g ift of $1,000, is available to students from A ustralia in the School of Hotel Adm inistration.
Scholarships Awarded by Other Agencies
The follow ing scholarships, open to students or prospective students in the School of Hotel Adm inistration at Cornell University, are awarded by the agencies indicated. The special procedures for applying should be noted.

Scholarships and Other Aids 101
THE H. J. HEINZ COMPANY w ill present each yea r to qu alifie d stud ents fin ish in g th e ir fre sh ­ man year in courses o f study leading to degrees in in s titu tio n a l food service m anagem ent five scholarships of $1,500 each, payable at $500 per year over a three-year period; and also matching payments for summer em ployment up to $500 a year follow ing the freshman, sopho­ more, and ju n io r years. A pplicants w ill be judged on scholastic ability, aptitude and interest in the food service field, leadership, character, professional potential, and financial need. A p p lica tio n s should be file d not late r than M arch 31 w ith Dr. C hester G. H all, D ire c to r of Edu­ cation, National Restaurant A ssociation, 1530 North Lake Shore Drive, Chicago, Illin o is 60610.
THE ARTHUR L. ROBERTS MEMORIAL SCHOLARSHIP FUND was established in m em ory of the late A rth u r L. Roberts, w ho fo r many years was one o f the c o u n try's ou tstand ing hotelm en. The sch o la rsh ip , aw arded to a stud ent e n ro lle d in the S chool of H otel A d m in istra tio n at C ornell, w ill provide a maximum of $2,000 per year fo rfou r years. This award is open to applicants who are residents of the state of Minnesota, o r to a child or grandchild of a fo rm e r em ployee o f Mr. R oberts o r o f the A rth u r L. R oberts H otel Com pany. A w ards are made by a selection com m ittee appointed by the trustees of the fund.
FOOD SERVICE EXECUTIVE ASSOCIATION SCHOLARSHIP GRANTS fo r the purpose of assisting deserving individuals to receive food service management training beyond the high school level must be applied for through a chartered branch of that organization. Grants are in am ounts o f not less than $250 nor more than $500, the am ount o f the award de pend ingon the need for financial assistance and the am ount of funds available for scholarship purposes. D eadline fo r re ceipt o f a p p lic a tio n s is M arch 1. For in fo rm a tio n and a p p lica tio n s co n ta ct Food Service Executives Association, Inc., 815 Anthony Wayne Bank Building, Fort Wayne, Indiana 46802.
Grants and Assistantships
In addition to the scholarships named above, Hotel students are eligible for the general University scholarships (see the section above concerning appli­ cation for the various scholarships). These include the Cornell National Scholarships, carrying ranging values, the University Undergraduate Scholar­ ships, and the State of New York Scholarships, open to New York State residents.
Loans
Loans to promising students in need of assistance have been made possible by gifts to the University. It is a general policy to grant loans only to students who have completed at least one term at Cornell. Application should be made at the Office of Scholarships and Financial Aid, Day Hall.
Short-term loans in small amounts may be arranged through the secretary of the Cornell Society of Hotelmen, Statler Hall W-104.
Ye Hosts, recognition society of the School of Hotel Adm inistration, also has established a loan fund fo r students in need of tem porary financial assistance.
THE RAYMOND M. CANTW ELL LOAN FUND was esta blished by Mr. C antw ell '52, w ith a check of $1,500 he received as w inner of an Idea Bank Contest conducted by A dm iral Sales C orpo­ ration. The money is available on easy terms.
THE BARNEY L. A L L IS -L O U IS AND DOROTHY KOVITZ SCHOLARSHIP LOAN FUND was established by Dr. and Mrs. Louis Kovitz and Mrs. Susi A llis Kohan, relatives of one of A m e rica ’s dis tin g u is h e d hotel men, as a lasting and fittin g trib u te to the m em ory of Barney L. A llis, long-tim e proprietor of the Hotel M uehlebach in Kansas City, M issouri.
THE DR. V. ALLEN CHRISTIAN STUDENT LOAN FUND was established w ith an in itia l g ift of $1,000 from P rofessor V. A. C hristia n in m em ory o f his father. Loans are to be made to w orthy students in the S chool o f Hotel A d m in is tra tio n w ho are in need o f funds fo r a s h o rt period of time.

102 Scholarships and Other Aids
THE GROHMANN SCHOLARSHIP AND LOAN FUND in the in itia l am ount of $25,000 was established by the H. V ictor Grohmann fam ily for w orthy and needy undergraduate or entering C ornell U niversity students. Loans are to be made on a short term basis at no interest, preference to be given to stud ents in the S chool o f H otel A d m in istra tio n , va rsity athletes, fraternity men, sorority women, and foreign students.
L o oking do w n to w a rd the W ar M e m o ria l d o rm ito rie s fo r

Index

Academ ic Calendar, 2 Accounting, 17-19, 28-29 Adm inistration, 19-28 Admission, 72-76 A irlin e s, 67 Alum ni, 46-71 A m erican D ietetic A ssociation , 38, 88 A m erican Hotel & Motel A ssociation, 44 A ssistantsh ips, 101 C ertifie d P u b lic A c c o u n tin g , 88 C lub M anagem ent, 61-63, 86 Club Managers of Am erica, 45 Colleges and Universities, 65-67 C om m unica tion, 23, 38, 40 Computers, 26-27 C orn ell H otel A sso c ia tio n , 44 C ornell S ociety of Hotelm en, 45 C u ltu ra l Courses, 38, 40 Curriculum , 80-89 Data Processing, 26-27 E conom ics, 28 Educational Objectives, 14-16 Elective Courses, 83-84 E nglish, 38, 40 Expenses, 93-94 Faculty, 5-10 Finance, 28-29 Food Management and Food Science, 33-37 Food F a c ilitie s E ngineering, 29-32, 87 Food Service, 60-61, 87 Foreign Languages, 40 F oreign S tudents, 76 Graduates, 46-71 Graduate Students, 75-76 Graduation Requirements, 78-79 Grants, 101 History of the School, 13-14 Hospital A dm inistration, 38, 63-65 H otel Ezra C ornell, 44 Hotels and M otels, 48-56 Hotel Sales Management A ssociation, 45 Housekeeping Adm inistration, 38 H um anities, 38, 40 Human Resources Development, 20-22 Insurance, 26 In te rio r Design, 38 J u n io r H otelm en o f A m erica, 44

L a bor M anagem ent, 20 Law, 22-23, 27 Les A m is d ’E scoffier, 45 Library, 12, 15 Living Arrangem ents, 77 Loans, 101-102 Management, 19-20; Club, 19-20;
Food, 33-36, 87; Resort, 19; Restaurant, 20; Sales, 23-24 M arketing, 23-24 M edical Care, 93-94 M ilitary Training, 40-41 N ation al R estaurant A sso cia tio n , 44 New Y ork State Hotel Association, 44 O ffice Techniques, 24 P ersonnel A d m in istra tio n , 20 P hysical E ducation, and A th le tic s , 41 Placement Service, 46-71 Practice Requirem ent, 90-92 Properties Management, 41-42 Psychology, 20, 27 P ub lica tio n s, 12, 89 Purchasing (see Food, Housekeeping, Restaurant, Properties Management) Real Estate, 26 Research in: A ccounting and Finance, 19; A dm in is tra tio n , 2 6 -27; Food, 36 R esearch and D evelopm ent, 12, 89 R estaurant M anagem ent, 22, 33 -36, 56-60, 88 Scholarships, 95-102 S c h o la s tic A p titu d e Test, 74 Self-Support, 90-93 Shorthand, 24, 27 S em inars and W orkshops, 11-12, 88 Statler Hall and A uditorium , 12-13 S ta tle r Inn, 13 Student A ctivities, 44-45 S tu d e n t-ln d u stry S em inars, 8 -9 , 44 Study Abroad, 20 Summer Jobs, 90-93 S um m er S hort C ourses, 11-12, 88 T ra n sfe r S tudents, 75 T u itio n , 93 Typewriting, 24, 27 Visiting Lecturers, 6-10 V is itin g P rofe ssorsh ip s, 11 Ye Hosts, 44